Anna Williams
Hands-On Time
20 Mins minutes
Total Time
20 Mins minutes
Yield
Serves 4

How to Make It

Step 1

Heat oven to 400° F. Cook the rice according to the package directions.

Step 2

Meanwhile, in a shallow bowl, combine the paprika, cayenne, thyme, garlic powder, and ½ teaspoon of the salt.

Step 3

In a saucepan, over medium heat, melt 2 ½ tablespoons of the butter. Add the lemon juice.

Step 4

Working with 1 salmon fillet at a time, dip the top and bottom halves first in the lemon butter, then in the spices.

Step 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.

Step 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.

Ratings & Reviews

/5
Reviews
five_whole_stars