Pan-Roasted Salmon with Lemons & Leeks Recipe

Ingredients:

• 1 lemon, thinly sliced
• 7 Tbsp Metropolitan Market Extra Virgin Olive Oil or softened butter, divided
• 6 to 8 large leeks
• Salt and pepper
• 1 3/4 to 2 lb salmon fillet, skinned (whole or cut crosswise into 4-6 pieces)
• 1 - 2 Tbsp chopped fresh herbs (dill, parsley, or thyme)
• Metropolitan Market Balsamic Vinegar

Directions:

1. Preheat oven to 400°F. Brush 2 Tbsp of olive oil on a rimmed baking sheet. Arrange the lemon slices in a single layer. Roast for 3 to 7 minutes, until slightly charred and soft. Remove from oven and lower the temperature to 350°F.
2. Transfer lemon slices to a plate. Set aside and reserve the pan.
3. Wash and trim ends of leeks. Slice bottom white and very pale green portion crosswise into ¼-inch slices to make 8 cups. Save the tops for soup or stock, if you like. Spread leeks on the baking sheet. Sprinkle with salt (1 tsp) and pepper (to taste). Drizzle with 4 Tbsp. olive oil. Toss gently to coat leeks evenly with oil, then spread in an even layer. 
4. Roast for 15 to 20 minutes, stirring once, until softened.  
5. Remove pan from oven. Place salmon on leeks. Drizzle 1 Tbsp. olive oil over salmon and sprinkle with salt and pepper and chopped herbs. Roast for 17 to 20 minutes, until center of fish is opaque (see Pro-Tip below). 
6. To serve, sprinkle salmon with additional chopped herbs and drizzle with a ribbon of balsamic vinegar. Garnish with charred lemon slices.
7. Pro Tip:
8. When is fish done? For food safety, the USDA recommends cooking fish to an internal temperature of 145°F. Many chefs prefer 120°F to 130°F for moist, succulent texture and consider that the temperature will continue to rise a bit after removing the fish from the heat.