Wash all vegetables thoroughly and slice the leeks into thin rounds.

In a large skillet over medium heat, add olive oil and sauté the leeks until soft, about 5 minutes.

Pour in the heavy cream, add salt and pepper, and let it simmer until slightly thickened, about 3-4 minutes.

Season salmon fillets with salt, pepper, and olive oil. In another skillet over medium-high heat, sear each side for about 4 minutes until golden brown.

Add mixed vegetables to the leek cream sauce during the last few minutes of cooking until just tender.

Serve salmon on a bed of creamed leeks and vegetables, drizzling with lemon juice.