• 1 cup dry wild rice
• 4 skin-on salmon fillets (1 pound total)
• 1–2 tablespoons ghee, extra-virgin olive oil or avocado oil
• ¼ teaspoon salt
• ¼ teaspoon black pepper
• ⅓ cup honey
• 1 yellow onion, cut into ¼-inch slices
• 1 pound carrots, bias cut or oblique cut
• 1 teaspoon cumin seed
• 1 tablespoon chopped fresh thyme
• 1 (15-ounce) can Great Northern beans, drained and rinsed
• 2 cups baby arugula

FOR THE DRESSING

• ¼ cup fresh lemon juice
• ¼ cup extra-virgin olive oil or avocado oil
• 1 teaspoon honey
• 1 teaspoon chopped fresh ginger
• Zest of 1 lemon
• ¼ teaspoon salt
• ¼ teaspoon black pepper