Instructions:

1. Seared Salmon

   1. Preheat oven to 450 degrees (425 degrees with convection)
   2. Cut Salmon filets to 2"-3"
   3. Melt butter over medium high heat in an iron skillet and place fish in the skillet with skin side down into the iron skillet. Let the fish sear for about 1 minute.
   4. Carefully flip and while the skin side sears for an additional minute, add your salt, pepper, Oregano, and Thyme.
   5. Transfer to preheated convection oven, bake for approximately 7 minutes or until fish is thoroughly cooked and flaking with a fork.

1. Creamy Leek Sauce

   1. Cut leeks into ½" slices. Rinse and drain thoroughly.
   2. Melt butter in saucepan over medium low heat. Add leeks. Increase heat to medium and sauté for about 2 minutes.
   3. Add Lemon Juice and Chicken broth and simmer until leeks are tender. About 5 minutes.
   4. Add whipping cream, chives, and thyme and simmer an addition 1-2 minutes.
   5. Salt and Pepper to taste.
   6. Transfer mixture to Frigidaire Professional Blender, and pulse until smooth
   7. Serve on side of Salmon for easy dipping

Crank up your cooking tip:

Convection ovens require a lower temperature, for this recipe cook at 425 if using a convection oven.