Grilled Salmon with Roasted Carrots and Wild Rice

Ingredients

• Salmon fillet 6 oz
• Carrots 1 cup
• Wild rice 1/2 cup
• Olive oil 1 tbsp
• Salt to taste
• Black pepper to taste
• Lemon juice to taste

Method

1. Preheat oven and prepare carrots. Preheat your oven to 400°F (200°C). Peel and cut carrots into evenly sized sticks or rounds to ensure even roasting. Toss the carrots with half the olive oil, a pinch of salt, and pepper. Spread them in a single layer on a baking sheet.
   Tip: Cut carrots to similar sizes to roast evenly.
2. Roast carrots. Place the baking sheet with carrots in the preheated oven. Roast for about 25-30 minutes, turning once halfway through, until carrots are tender and slightly caramelized.
   Tip: Check tenderness by piercing with a fork; it should slide in easily.
3. Cook wild rice. While carrots roast, cook the wild rice according to package instructions. Typically, rinse the rice, then simmer in water (usually 2 parts water to 1 part rice) for about 40-45 minutes until tender. Drain any excess water.
   Tip: Start rice cooking early as it takes the longest.
4. Prepare salmon for grilling. Pat the salmon fillets dry with paper towels. Brush both sides lightly with the remaining olive oil. Season with salt and pepper to taste. Preheat a grill pan or outdoor grill to medium-high heat.
   Tip: Dry salmon well to get a nice sear.
5. Grill salmon. Place salmon fillets skin-side down on the hot grill. Cook for about 4-5 minutes without moving, then carefully flip and cook for another 3-4 minutes until the salmon is opaque and flakes easily with a fork.
   Tip: Use a thin spatula to flip gently to keep fillets intact.
6. Plate and finish. Divide the cooked wild rice and roasted carrots evenly between plates. Place the grilled salmon on top or beside the rice and carrots. Drizzle freshly squeezed lemon juice over the salmon for brightness.
   Tip: Add extra lemon wedges on the side for guests to squeeze as desired.

Pro tips

• To prevent sticking, make sure the grill is well preheated and oiled before adding salmon.
• Roasting carrots at a high temperature caramelizes their natural sugars, enhancing flavor.