Before starting, preheat the broiler to high. Wash and dry all produce. Add vegetable stock powder, wild rice medley and 1 cup water (dbl for 4 ppl) to a medium pot. Bring to a boil over high heat. Once boiling, reduce heat to medium-low. Cover and simmer until rice is tender and liquid is absorbed, 16-18 min.Remove the pot from heat. Set aside, still covered.

Meanwhile, core, then cut pepper into 1/4-inch slices.Trim green beans.Peel, then cut shallot into 1/4-inch pieces.Zest, then juice half the lemon. Cut remaining lemon into wedges.Pat salmon dry with paper towels, then season with salt and pepper.Using a strainer, drain and rinse shrimp, then pat dry with paper towels. Season with salt and pepper.

Heat a large non-stick pan over medium-high heat.When hot, add 1/2 tbsp oil (dbl for 4 ppl), then peppers and green beans. Season with salt and pepper, then toss to combine. Cook, stirring occasionally, until tender-crisp, 3-5 min.Remove from heat. Transfer veggies to a medium bowl. Add half the lemon zest and 1/2 tbsp pesto (dbl for 4 ppl) to veggies, then toss to coat. (NOTE: Remaining pesto will be used in step 5.)Cover to keep warm.

While veggies cook, arrange salmon on a foil-lined baking sheet, skin-side down. Drizzle with 1/2 tbsp oil (dbl for 4 ppl).Broil salmon in the top of the oven until cooked through, 7-9 min.**Meanwhile, toss shrimp with 1/2 tbsp oil (dbl for 4 ppl) on an unlined baking sheet. Broil in the middle of the oven until shrimp just turn pink, 5-6 min.**

Meanwhile, heat the same pan (from step 3) over medium. When hot, add 1 tbsp butter (dbl for 4 ppl), then swirl the pan until melted. Add shallots. Cook, stirring occasionally, until fragrant, 1-2 min. Add cream, cream cheese and 1/4 cup water (dbl for 4 ppl). Cook, stirring occasionally, until sauce is smooth and warmed through, 1-2 min. Remove from heat. Stir in remaining pesto. Season with salt and pepper, to taste.

Fluff rice with a fork, then stir in remaining lemon zest, 1 tbsp butter and 1 tsp lemon juice (dbl both for 4 ppl).Divide wild rice pilaf, veggies, salmon and shrimp between plates.Spoon sauce over salmon and shrimp.Sprinkle walnuts over veggies.Squeeze a lemon wedge over top, if desired.