| Prep Time | 8 minutes |
| Cook Time | 12 minutes |
| Servings |
people
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Ingredients
- 2 cups instant rice (such as minute rice)
- 2 1/2 Tbsp paprika
- 3/4 tsp cayenne pepper
- 1 tsp dried thyme
- 1/2 tsp garlic powder
- 1 1/2 tsp kosher salt
- 3 1/2 Tbsp unsalted butter
- 1 whole lemon (just the juice from lemon)
- 4 6-oz salmon fillets skinned
- 1 11-oz can of corn kernels drained
- 1 whole lemon cut into wedges
Ingredients
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Instructions
- Heat oven to 400° F. Cook the rice according to the package directions.
- Meanwhile, in a shallow bowl, combine the paprika, cayenne, thyme, garlic powder, and ½ teaspoon of the salt.
- In a saucepan, over medium heat, melt 2 ½ tablespoons of the butter. Add the lemon juice.
- Working with 1 salmon fillet at a time, dip the top and bottom halves first in the lemon butter, then in the spices.
- 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.
- 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.
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