Blackened Salmon and Rice

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 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.

Heat a large ovenproof skillet over medium-high heat. Working with 1 salmon fillet at a time, dip the top and bottom first in the lemon butter, then in the spices. Cook the salmon until blackened, 2 minutes per side. Transfer to oven for 8 minutes.

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.