Herb-Roasted Salmon with Lemon Butter Drizzle Wild Rice Pilaf & Sautéed Asparagus.

Ingredients (Serves 8–10)

• 2.5–3 lbs. salmon fillet (skin-on or skinless)

• 2 tablespoons olive oil

• 1 tablespoon garlic (minced)

• 1 tablespoon fresh rosemary (chopped)

• 1 tablespoon fresh thyme (chopped)

• 1 tablespoon fresh parsley (chopped)

• 1 teaspoon salt

• ½ teaspoon black pepper

• 1 lemon (zested + juiced)

• Lemon slices (for garnish)

Lemon Butter Drizzle

• ½ cup unsalted butter

• 2 tablespoons lemon juice

• 1 garlic clove (minced)

• Pinch of salt

Instructions

1. Prep Salmon Preheat oven to 400°F (204°C). Line a baking sheet with foil or parchment. Place salmon fillet skin-side down. Drizzle with olive oil and rub with garlic, herbs, salt, pepper, and lemon zest.

2. Roast Bake uncovered for 14–18 minutes (depending on thickness) until the salmon flakes easily with a fork.

3. Lemon Butter Drizzle In a small saucepan, melt butter over medium heat. Add garlic and sauté 1 min. Stir in lemon juice and salt. Drizzle warm over roasted salmon.

4. Serve Garnish with fresh parsley and lemon slices.

🍚 Wild Rice Pilaf

Ingredients (Serves 8–10)

• 1 cup wild rice blend

• 2 tablespoons olive oil or butter

• ½ cup onion (finely chopped)

• 1 celery stalk (finely chopped)

• 1 carrot (finely chopped)

• 2¼ cups low-sodium chicken or vegetable broth

• ½ teaspoon salt

• ¼ teaspoon black pepper

• Optional: ¼ cup slivered almonds or dried cranberries

Instructions

1. Sauté Aromatics In a pot over medium heat, sauté onion, celery, and carrot in olive oil or butter for 4–5 minutes until softened.

2. Add Rice Stir in the rice blend and toast for 1–2 minutes.

3. Simmer Pour in broth, add salt and pepper, bring to a boil. Reduce heat to low, cover, and simmer for 40–45 minutes (or per package instructions) until rice is tender.

4. Rest & Fluff Let sit covered for 5 minutes. Fluff with a fork. Stir in almonds or cranberries if using.

    Sautéed Asparagus (Quick & Vibrant)

   ✅ Ingredients (Serves 8–10)

   • 2 lbs. asparagus (trimmed and cut into 2–3-inch pieces)

   • 2 tablespoons olive oil or butter

   • 1 clove garlic (minced)

   • Salt & pepper to taste

   • Optional: squeeze of lemon or dash of red pepper flakes

   🔥 Instructions:

   1. Heat Skillet Heat oil or butter in a large skillet over medium-high heat.

   2. Sauté Add asparagus and cook, stirring often, for 6–8 minutes, until bright green and slightly tender with a bit of snap.

   3. Add Garlic Add garlic in the last 1–2 minutes to avoid burning.

   4. Finish & Serve Season with salt, pepper, and optional lemon juice. Serve hot.