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Preheat the oven to 160ºC.
Season the Tassal salmon fillets with salt and pepper.
Lightly grease four 10cm round baking dishes, about 6cm deep, or one 24cm long baking dish, with butter.
Put the potatoes, leek, garlic and cream in a small casserole dish over medium heat and cook for about 15 minutes, or until the potatoes are tender.
Strain the vegetables and return the cream to the dish over medium heat and continue to cook until the liquid reduces by one-third.
Place the salmon in the centre of each dish.
Spread the leek and potato around the salmon and pour the reduced cream over the top.
Sit the dishes in a deep roasting tin and bake in the oven for 10 minutes.
Garnish with parsley before serving.