Rinse the wild rice, then cook it in vegetable broth (or water) according to package instructions (about 40 minutes). Fluff with a fork when done.
Preheat oven to 190°C (375°F). Line a baking dish with parchment paper.
In a saucepan, combine cranberries, orange juice, honey, balsamic vinegar, and Dijon mustard. Simmer over medium heat until the cranberries burst and the sauce thickens (10 minutes).
Place salmon fillets on the baking dish, brush generously with olive oil, season with salt and pepper, then spoon cranberry-orange glaze over the top.
Bake for 15–18 minutes, until the salmon flakes easily with a fork.
Serve salmon over wild rice, garnished with extra glaze and fresh parsley.
Prep Time: 15 minutes
Cooking Time: 40 minutes (including rice)
Total Time: 55 minutes
Kcal: Approximately 480 kcal per serving
Servings: 4
