Ingredients

• 2 cups instant rice (such as Minute Rice)
• 2 1/2 tablespoons paprika
• 3/4 teaspoon cayenne pepper
• 1 teaspoon dried thyme
• 1/2 teaspoon garlic powder
• 1 1/2 teaspoons kosher salt
• 3 1/2 tablespoons unsalted butter
• juice of 1 lemon
• 1 11-ounce can corn kernels, drained
• 1/3 cup finely chopped fresh flat-leaf parsley
• 1 lemon, cut into wedges

Directions

1. Heat oven to 400° F.
2. Cook the rice according to the package directions.
3. Meanwhile, in a shallow bowl, combine the paprika, cayenne, thyme, garlic powder, and 1/2 teaspoon of the salt. In a saucepan, over medium heat, melt 2 1/2 tablespoons of the butter and add the lemon juice.
4. Working with 1 salmon fillet at a time, dip the top and bottom first in the lemon butter, then in the spices.
5. Heat a large ovenproof skillet over medium-high heat. Cook the salmon until blackened, 2 minutes per side. Transfer to the oven for 8 minutes.
6. Stir the corn, parsley, and the remaining salt and butter into the rice. Transfer the salmon and rice to individual plates and serve with the lemon wedges.