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Omega-3s from the salmon help reduce post-workout inflammation while wild rice restocks your carbs. This recovery meal is as smart as it is delicious.
Rinse the wild rice under cold water, then place in a saucepan with 3 cups of water and a pinch of kosher salt. Bring to a boil, reduce to low heat, cover, and simmer for 40–45 minutes until the rice is tender and split. Drain any excess water.
While the rice cooks, pat the salmon fillets dry, brush both sides lightly with olive oil, and season with salt and black pepper.
Heat a nonstick skillet over medium-high heat. When hot, add salmon fillets skin-side down and cook without moving for 4–5 minutes to crisp the skin. Flip carefully and cook another 2–3 minutes until just opaque in the center.
Halve the cherry tomatoes and toss them with baby spinach, a squeeze of fresh lemon juice, and a drizzle of olive oil. Season with a pinch of salt and black pepper.
To serve, portion wild rice onto each plate, top with seared salmon fillet, and add the spinach-tomato salad on the side. Garnish with chopped fresh dill and an extra wedge of lemon.
