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

Preheat oven to 400°F (200°C) and line two baking sheets with parchment paper.

Rinse 1 cup wild rice blend under cold water. In a medium saucepan, combine rice with 2 cups chicken broth and 1/4 teaspoon salt. Bring to a boil, then reduce heat to low, cover, and simmer for 35-40 minutes until tender and liquid is absorbed.

While rice cooks, trim 1 pound Brussels sprouts, removing any damaged outer leaves and cutting larger ones in half. Peel and cut 1/2 red onion into 1-inch chunks.

In a large bowl, toss Brussels sprouts and red onion with 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Strip leaves from 2 thyme sprigs and add to vegetables.

Spread vegetables on one of the prepared baking sheets in a single layer. Roast for 20-25 minutes, stirring halfway through, until Brussels sprouts are tender and caramelized.

While vegetables roast, prepare the glaze. Mince 2 garlic cloves and zest half the lemon. In a small bowl, whisk together 3 tablespoons maple syrup, 2 tablespoons Dijon mustard, minced garlic, lemon zest, 1/4 teaspoon salt, and 1/4 teaspoon black pepper.

Pat 4 salmon fillets dry with paper towels and place on the second prepared baking sheet, skin-side down. Brush fillets with 1 tablespoon olive oil and season with a pinch of salt and pepper.

Brush the top and sides of each salmon fillet generously with the maple-Dijon glaze, reserving about 2 tablespoons for serving.

Roast salmon for 10-12 minutes, or until it flakes easily with a fork but is still slightly translucent in the center.

While salmon cooks, cut the lemon into wedges. Strip leaves from remaining 2 thyme sprigs.

Fluff the cooked rice with a fork and stir in the fresh thyme leaves.

Serve salmon fillets over wild rice pilaf with roasted Brussels sprouts on the side. Drizzle each portion with remaining glaze and garnish with lemon wedges.