Slightly modified from a recipe found at:
1 or 2 Good-sized pieces of salmon with skin on.
2 lbs leeks, chopped
3 tablespoons sour cream
2 tablespoons butter
4 tablespoons olive oil, divided
1 tablespoons capers, drained
1/4 cup finely chopped fresh dill
salt and black pepper to taste
Select a shallow baking dish that can hold the salmon.
Preheat the oven to 400 °F.
Rinse the salmon well and pat dry. Set aside.
In a saute pan melt 2 TBS butter and 2TBS olive oil.
Add the chopped leeks, sprinkle with salt and pepper, and saute on a low to medium heat for 10-15 minutes until they are soft but not caramelized.
Remove from the heat and immediately add the sour cream to the pan. Stir for a minute until well mixed.
Add salt & pepper to taste.
Pour the contents of the pan into the baking dish.
Score the top of the salmon with a few cuts.
Brush the salmon with 2TBS (or more if the amount of salmon is large) of olive oil.
Squeeze the juice of one lemon over the fish.
Sprinkle generously with salt and pepper.
Gently place the salmon on top of the leeks mixture.
Place the capers on top of the fish.
Sprinkle half to two-thirds of the fresh dill over fish and capers.
Bake for about 15 minutes.
Garnish with the remaining dill.