Grilled Salmon with Lemon and Dill, Wild Rice Pilaf with Mushrooms and Pecans and Roasted Asparagus

Ingredients

• 1.5 cup wild rice
• 6 cup vegetable broth (low sodium recommended)
• 8 oz cremini mushrooms (sliced)
• 1 medium yellow onion (finely chopped)
• 2 stalk celery (finely chopped)
• 3 clove garlic (minced)
• 0.75 cup pecans (roughly chopped)
• 2 tbsp unsalted butter
• 1 tbsp olive oil
• 1 tsp dried thyme
• 0.5 tsp dried sage (rubbed)
• 1 tsp salt (or to taste)
• 0.5 tsp black pepper (freshly ground)
• 3 tbsp fresh parsley (chopped, for garnish)

Instructions

1. 1

   Prepare Rice and Nuts

   • Rinse the wild rice thoroughly in a fine-mesh sieve under cold running water until the water runs clear. Drain well.
   • In a large, dry pot or Dutch oven, toast the chopped pecans over medium heat for 3-5 minutes, stirring frequently until fragrant. Remove from the pot and set aside.
2. 2

   Sauté Aromatics and Mushrooms

   • In the same pot, melt the butter with olive oil over medium-high heat.
   • Add the chopped onion and celery. Sauté for 5-7 minutes, stirring occasionally, until softened and translucent.
   • Add the sliced mushrooms and a pinch of salt. Cook without stirring for 3-4 minutes to allow them to brown. Then, stir and continue cooking for another 4-5 minutes until they have released their liquid and are golden brown.
   • Stir in the minced garlic, dried thyme, and dried sage. Cook for 1 minute more until fragrant.
3. 3

   Cook the Pilaf

   • Add the rinsed wild rice to the pot. Stir for 1-2 minutes to toast the grains and coat them in the aromatics.
   • Pour in the vegetable broth, remaining salt, and black pepper. Stir to combine and bring the mixture to a rolling boil.

Ingredients

• 450 g asparagus (About 1 bunch, tough ends trimmed)
• 2 tbsp olive oil
• 0.5 tsp salt (Or to taste)
• 0.25 tsp black pepper (Freshly ground is best)
• 0.5 tsp garlic powder
• 1 pcs lemon (Cut into wedges, for serving)

Instructions

1. 1

   Preheat your oven to 400°F (200°C). Prepare the asparagus by washing the spears and patting them completely dry with a paper towel. To remove the tough ends, hold a spear with both hands and bend it until it naturally snaps. Use this first spear as a guide to chop the ends off the rest of the bunch.

2. 2

   On a large, rimmed baking sheet, place the trimmed asparagus. Drizzle with olive oil, then sprinkle evenly with salt, black pepper, and garlic powder. Use your hands to toss the spears gently, ensuring each one is lightly coated.

3. 3

   Arrange the seasoned asparagus in a single, even layer on the baking sheet, making sure not to overcrowd the pan. This helps them roast rather than steam.

4. 4

   Roast for 10-12 minutes. The exact time will depend on the thickness of your spears. They are done when they are tender-crisp and the tips are slightly browned and crispy. You can test for doneness by piercing a spear with a fork.

5. 5

   Remove the baking sheet from the oven. Transfer the roasted asparagus to a serving platter and serve immediately with fresh lemon wedges on the side for squeezing over the top.