Maple-Dijon Glazed Salmon with Roasted Brussels Sprouts and Wild Rice Pilaf

Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.

Rinse 1 cup wild rice blend under cold water. In a medium saucepan, bring 2 cups chicken broth to a boil. Add the rice, reduce heat to low, cover and simmer for 35 minutes or until tender and liquid is absorbed.

While the rice cooks, trim and halve 1 lb Brussels sprouts. Place them on the prepared baking sheet, drizzle with 2 tablespoons olive oil, season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Toss to coat and spread in a single layer.

Roast the Brussels sprouts for 20-25 minutes, tossing halfway through, until crispy on the outside and tender inside.

Meanwhile, mince 2 garlic cloves and finely dice 1 medium shallot. Zest and juice half the lemon, reserving the other half for serving.

In a small bowl, whisk together 3 tablespoons maple syrup, 2 tablespoons Dijon mustard, 1 minced garlic clove, 1 teaspoon lemon zest, 1 tablespoon lemon juice, 1/4 teaspoon salt, and 1/4 teaspoon black pepper to make the glaze.

Pat the salmon fillets dry with paper towels and season with 1/4 teaspoon salt and a pinch of black pepper.

Heat 1 tablespoon olive oil in a large oven-safe skillet over medium-high heat. Place the salmon skin-side down and cook for 3-4 minutes until the skin is crispy.

Brush the tops of the salmon with half of the maple-Dijon glaze. Transfer the skillet to the oven and bake for 5-7 minutes, until the salmon is nearly cooked through.

Remove the skillet from the oven, brush the salmon with the remaining glaze and let rest for 2-3 minutes.

While the salmon rests, fluff the cooked rice with a fork. In the same saucepan, heat the diced shallot and remaining minced garlic clove with a splash of olive oil until fragrant, about 1 minute.

Add the rice back to the pan along with 1/4 cup dried cranberries and the leaves from 2 sprigs of thyme. Stir to combine and warm through.

Serve each salmon fillet with a portion of wild rice pilaf and roasted Brussels sprouts. Garnish with lemon wedges from the remaining half lemon.