Lemon herb, roasted salmon, wild rice

Instructions

1. Preheat the oven to 200 degrees Celsius.
2. In a small bowl, mix lemon zest, lemon juice, chopped dill, chopped parsley, minced garlic, olive oil, salt, and black pepper.
3. Place the salmon fillet on a baking sheet lined with parchment paper.
4. Spread the lemon herb mixture evenly over the salmon fillet.
5. Bake the salmon in the preheated oven for 15-20 minutes or until the salmon is cooked through and flakes easily with a fork.
6. While the salmon is baking, rinse the wild rice under cold water.
7. In a medium saucepan, bring chicken broth to a boil.
8. Add the rinsed wild rice to the boiling broth, reduce heat to low, cover, and simmer for 45-50 minutes or until the rice is tender.
9. Once the rice is cooked, stir in the butter until melted and well combined.
10. Serve the roasted salmon with the wild rice on the side.

Prep

• Thaw salmon fillet if frozen.
• Soak wild rice in water for 2-3 hours before cooking.