Before starting, preheat the broiler to high. Wash and dry all produce. Add vegetable stock powder, wild rice medley and 1 cup (2 cups) water 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 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 (1 tbsp) oil, 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 (1 tbsp) pesto 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 (1 tbsp) oil.Broil salmon in the top of the oven until cooked through, 7-9 min.**Meanwhile, toss shrimp with 1/2 tbsp (1 tbsp) oil 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 (2 tbsp) butter, then swirl the pan until melted. Add shallots. Cook, stirring occasionally, until fragrant, 1-2 min. Add cream, cream cheese and 1/4 cup (1/2 cup) water. 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 (2 tbsp) butter and 1 tsp (2 tsp) lemon juice.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.