1 1/2 to 2 pounds salmon roast
garlic clove
salt and pepper
fresh leeks
6-oz jar of artichoke hearts
1/4 cup Husch Chardonnay
Put salmon in baking dish. Place garlic clove and spread inside cavity. Salt and pepper cavity. Fill with artichoke hearts. Cut leeks into 6-inch lengths and again in half lengthwise. Arrange them with the remaining artichoke hearts around the salmon.
Pour 1 to 2 Tbsp of artichoke oil over fish and add Chardonnay. Cover and bake about 20 minutes at 350 degrees. Serve with leeks, artichoke hearts and Husch Chardonnay.
Serves 4.
