Baked Salmon with Wild Rice and Steamed Broccoli

Ingredients

• Salmon fillet 6 oz
• Wild rice (cooked) 2.5 cups
• Broccoli florets 1.5 cups
• Olive oil 1 tbsp
• Lemon wedges 2 wedges

Method

1. Preheat Oven and Prepare Salmon. Preheat your oven to 400°F (200°C). Place the salmon fillets on a baking sheet lined with parchment paper or lightly greased aluminum foil. Brush the salmon with half of the olive oil to keep it moist during baking.
   Tip: Make sure the salmon is dry before brushing with oil to help the oil stick better.
2. Bake the Salmon. Put the salmon in the oven and bake for 15-20 minutes, or until the salmon flakes easily with a fork and has an internal temperature of 145°F (63°C).
   Tip: Check the salmon at 15 minutes to avoid overcooking.
3. Cook the Wild Rice. If your wild rice is not yet cooked, rinse 3/4 cup of dry wild rice under cold water. Add it to a pot with 2 1/4 cups of water and a pinch of salt. Bring to a boil, then reduce to a simmer, cover, and cook for about 40-45 minutes or until tender. Drain any excess water.
   Tip: To save time, cook the rice ahead or use pre-cooked wild rice.
4. Steam the Broccoli. While the salmon bakes, bring a pot with about 1 inch of water to a boil and place a steamer basket inside. Add the broccoli florets to the basket, cover, and steam for 5-7 minutes until tender but still bright green.
   Tip: Avoid over-steaming to keep broccoli crisp and retain nutrients.
5. Finish and Plate. Drizzle the remaining olive oil over the cooked wild rice and gently toss to coat. Plate the wild rice, top with the baked salmon, and add the steamed broccoli on the side. Squeeze fresh lemon juice over the salmon and broccoli for a bright, fresh flavor.
   Tip: Serve immediately for the best texture and flavor.

Pro tips

• Pat the salmon dry with paper towels before cooking to ensure better browning.
• Use a meat thermometer to check salmon doneness for perfectly cooked fish every time.