• Preheat oven to 475F.

Directions Leeks:

• Trim the root end of the leek and cut off the dark green leaves (keep the pale green part of the leek).  
• Cut leek in half lengthwise and run under water to get rid of any dirt in the layers.  Slice leeks.
• Bring a small pan to medium heat and add 1 1/2 Tbsp  butter.  
• Add sliced leeks and salt.  Cover and cook ~ 4 -6 minutes (stirring occasionally), or until leeks are starting to get translucent but still retain some color.  Reduce heat if butter or leeks starts to brown.
• Remove leeks from heat and set aside.

Directions Salmon:

• Salt and pepper salmon.
• Add butter and parsley evenly to a large oven safe pan that will fit all four pieces of salmon.  Place pan in oven (without salmon) for a couple minutes until you hear or see the butter is starting to sizzle.
• Remove pan (and remember that this pan is HOT) and place salmon skin side up in the pan.  
• Bake uncovered 4-5 minutes or until the skin easily peels off.  
• Peel off skin, flip salmon and cook an additional 2-4 minutes or until salmon is done to your preference.
• Top with buttery leeks and add salt to taste.