Roasted Salmon with Caramelized Leeks

Preheat your oven to 425 degrees Fahrenheit (220 degrees Celsius). To make the baking process more efficient, cover a baking sheet with aluminum foil and spray it lightly with cooking spray.

To prepare the leeks, carefully remove their roots, outer tough leaves, and dark green tops. Cut them lengthwise into quarters and then cut those quarters crosswise into thirds. Give the leeks a thorough wash under running water to remove any impurities, and then drain them in a colander.

Melt butter in a large skillet over medium-high heat, and cook the leeks until they start to soften, taking around 5 minutes. Add a spoonful of brown sugar and cook the leeks until they turn a rich brown color, which should take about 15 to 20 minutes. Stir in some matchstick carrots and sprinkle them with kosher salt, then continue cooking the carrots until they're tender, about 5 minutes.

Place the salmon fillets on the prepared baking sheet. Drizzle them with olive oil and sprinkle both sides of the salmon with salt and pepper. Roast the salmon in the oven until its flesh is opaque and flakes easily, but still retains moisture. This should take around 10 minutes per inch of thickness.

Remove the cooked salmon fillets to individual plates, and top each one with a quarter of the caramelized leeks and carrots.