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Toss asparagus with 1 tablespoon Basil Pesto Grapeseed Oil and Rancher Rub.
Cut salmon into 2-inch pieces. Toss with remaining 1 tablespoon Basil Pesto Grapeseed Oil and Mediterranean Dry Rub. Thread salmon and folded lemon slices on parallel skewers.
Bring water to a boil in a saucepan. Add the wild rice blend, reduce heat, cover, and simmer for about 15 minutes or until rice is tender and water is absorbed.
Meanwhile, preheat grill or grill pan over medium heat. Clean and grease the grill gates. Add salmon skewers and grill for about 4 minutes on each side or until completely cooked through: 145°F.
Also, grill the asparagus until tender.
Calories 400 , Carbs 41 grams, Cholesterol 60 milligrams, Fat 16 grams, Fiber 6 grams, Protein 28 grams, Saturated Fat 2 grams, Sodium 310 milligrams, Sugar 3 grams
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