Maple-Dijon Glazed Salmon with Wild Rice Pilaf and Lemon-Thyme Roasted Broccoli

Preheat oven to 400°F (200°C). Place racks in the middle and upper third of the oven.

Rinse 1 cup wild rice blend under cold water. In a medium saucepan, heat 1 tablespoon olive oil over medium heat. Finely dice 1 shallot and 1 celery stalk, then sauté for 3 minutes until softened.

Add the wild rice blend to the saucepan and stir for 1 minute to toast lightly. Pour in 2 cups chicken broth, add 1/4 teaspoon salt, and bring to a boil. Reduce heat to low, cover, and simmer for 35-40 minutes until rice is tender and liquid is absorbed.

While the rice cooks, cut 1 large head of broccoli into florets. Mince 1 garlic clove and 1 tablespoon fresh thyme leaves. Zest and juice the lemon, keeping zest and juice separate.

On a baking sheet, toss broccoli florets with 2 tablespoons olive oil, minced garlic, half of the thyme, half of the lemon zest, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Spread in a single layer and roast on the upper rack for 20-25 minutes until edges are crispy and slightly browned.

Pat the salmon fillets dry with paper towels and season with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Let sit at room temperature while preparing the glaze.

In a small bowl, whisk together 3 tablespoons maple syrup, 2 tablespoons Dijon mustard, 1 minced garlic clove, remaining thyme, and 1 tablespoon lemon juice until well combined.

Line a baking sheet with parchment paper or foil. Place salmon fillets skin-side down and brush generously with the maple-Dijon glaze, reserving some glaze for serving.

Place salmon on the middle rack and bake for 12-15 minutes until fish flakes easily with a fork but is still moist in the center.

When the rice is done, fluff with a fork and stir in 1/4 cup dried cranberries, 1/4 cup toasted sliced almonds, remaining lemon zest, and 1 tablespoon lemon juice. Cover and let stand for 5 minutes.

To serve, divide the wild rice pilaf among four plates, top with a salmon fillet, and arrange roasted broccoli on the side. Drizzle the remaining glaze over the salmon and garnish with any remaining fresh thyme.