Before starting, preheat the oven to 450˚F.Wash and dry all produce. Peel, then mince or grate garlic. Peel, then cut half the onion into 1/4-inch slices (use whole onion for 4 ppl),Heat a medium pot over medium heat. When hot, add 1 tbsp (2 tbsp) butter, then swirl the pan to melt.Add half the garlic. Cook, stirring constantly, until fragrant, 30 sec.

Add broth concentrate, peas, wild rice medley, 2 cups (4 cups) water and 1/4 tsp (1/2 tsp) salt to the 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, 18-20 min. Remove the pot from heat. Set aside, still covered.

Meanwhile, pat salmon dry with paper towels, then season with salt and pepper. Arrange salmon on a parchment-lined baking sheet.Spread 1/2 tbsp (1 tbsp) creamy horseradish sauce over top of salmon. Roast salmon in the middle of the oven cooked through, 22-25 min.**

Meanwhile, cut broccoli into bite-sized pieces. Heat a large non-stick pan over medium-high heat. When hot, add broccoli, sliced onions and 1/4 cup (1/2 cup) water. Cook, stirring occasionally, until broccoli is tender-crisp, 4-5 min. Add 2 tbsp (4 tbsp) butter and remaining garlic. Cook, stirring often, until butter coats broccoli, 1 min. Season with salt and pepper, to taste.

Meanwhile, finely chop 2 tsp (4 tsp) dill. Zest, then juice half the lemon. Cut remaining lemon into wedges.Add chopped dill, remaining creamy horseradish sauce, sour cream and 2 tsp (4 tsp) lemon juice to a small bowl. Season with salt and pepper, then stir to combine. Set aside.

Fluff rice with a fork. Stir in lemon zest. Divide salmon, wild rice pilaf and broccoli between plates. Serve creamy dill horseradish sauce on the side.Squeeze a lemon wedge over top, if desired.