SALMON WITH LEEK AND PEA CREAM SAUCE

8 Ingredients or less|Gluten-free|Seafood

Ingredients

4 tablespoons butter

1 large or 2 medium leeks (2 ½-3 cups), white and light green parts chopped and rinsed well

1 cup heavy cream

1 ½ teaspoons salt, divided

1 teaspoon black pepper, divided

½ cup dry white wine

2 pounds salmon filets, skinned and cut into portions

1, 10 ounce bag frozen peas, cooked to package directions

Instructions

Preheat your oven to 375 degrees.

Melt the butter in a large, deep, oven-proof skillet over medium high heat. Add the leeks to the pan and cook, stirring frequently, until they are very soft and begin to lightly brown, about 6-8 minutes. Add the cream, 1 teaspoon of the salt, and ½ teaspoon of the black pepper to the pan and bring the cream to a boil. Add the white wine and bring it back to a boil, stirring as the sauce reduces, about 3-4 minutes.

Place the salmon filets on top of the creamy leeks and season them with the remaining ½ teaspoon of salt and black pepper. Put the pan in the preheated oven and cook for 15-18 minutes until the salmon is just cooked through and a fork slides easily in and out of the center.

Remove the pan from the oven and pour the peas around the salmon. Stir them into the sauce.

Serve the salmon over rice or mashed potatoes and top with loads of that incredible leek and pea cream sauce. DEVOUR!