Blackened Salmon and Rice

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
• 4  6-ounce salmon fillets, skinned
• 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. Cook the rice according to the package directions.
2. Meanwhile, in a shallow bowl, combine the paprika, cayenne, thyme, garlic powder, and ½ teaspoon of the salt.
3. In a saucepan, over medium heat, melt 2 ½ tablespoons of the butter. Add the lemon juice.
4. Working with 1 salmon fillet at a time, dip the top and bottom halves 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 remaining salt and butter into the rice. Transfer the salmon and rice to individual plates and serve with the lemon wedges.