- Preheat oven to 375°F (190°C). Place salmon on parchment paper-lined baking sheet. Brush salmon with 1 tbsp (15 mL) olive oil; season with salt and pepper. Bake 15 min., or until fish is cooked through.
- Meanwhile, place remaining oil in skillet over medium heat. Add leeks and cook until tender, about 5 min. Stir in lemon juice and tarragon. Simmer until lemon juice is almost cooked off. Add the cream and simmer until lightly thickened. Season with salt and pepper.
- Plate fish and spoon sauce on top to serve.
Tips: Substitute white wine for the lemon juice.