leeks with capers and salmon

I keep meaning to post about this recipe. I found it in a cooking magazine a few weeks ago and I have become quite obsessed with it. I can't remember which magazine it was in. The recipe is so simple that I didn't need to keep it. Who would have thought that leeks and capers were soul mates. Here goes:

Finely slice about 1lb of leeks and place in a small roasting tin. Add a small jar of around 150gm of capers that have been preserved in white wine. Give the whole lot a generous dousing of olive oil, and season to taste. Mix it all together, and place four skinned and seasoned salmon fillets on top. Give the salmon a little bit of olive oil too. Cover with tin foil and cook in a medium oven (I don't know the temperature. Our oven is crap and the numbers have all worn off, so I set the dial to around one o'clock, if that's any help.) for about 40 minutes. Remove the tin foil for the last 10 minutes of cooking. I serve it with a lovely creamy mash into which I stir a couple of spoons of pesto and some oven roasted tomatoes. This makes a very satisfying meal. We're having it tonight, in fact.