Blackened Salmon and Rice

Saute the salmon fillet in the butter and spice mixture for a light and flavorful dinner. Sprinkle the white rice with canned corn and serve with the salmon fillet.
Preheat the oven to 400 ° F. Cook the rice according to the instructions on the package. Meanwhile, in a shallow bowl, combine paprika, cayenne pepper, thyme, garlic powder, and 1/2 teaspoon salt. In a saucepan over medium heat, melt 2 1/2 tablespoons of butter and add the lemon juice. Preheat a large nonstick skillet over medium-high heat. As you process 1 salmon fillet at a time, dip the top and bottom first in the lemon oil, then in the spices. Cook the salmon until it turns black, 2 minutes on each side. Place in the oven for 8 minutes. Add the corn, parsley, remaining salt and butter to the rice. Transfer the salmon and rice to separate plates and serve with the lemon wedges.