5.0
(2)
Your folders
Your folders
Export 9 ingredients for grocery delivery
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.
Your folders
everylastbite.com
5.0
(2)
10 minutes
Your folders
foodnetwork.com
4.6
(120)
12 minutes
Your folders
wellplated.com
5.0
(63)
10 minutes
Your folders
whatmollymade.com
4.7
(11)
10 minutes
Your folders
jessicagavin.com
4.4
(51)
5 minutes
Your folders
delish.com
Your folders
grandbaby-cakes.com
5.0
(5)
10 minutes
Your folders
cookingclassy.com
5.0
(7)
8 minutes
Your folders
gimmesomeoven.com
5.0
(8)
10 minutes
Your folders
delish.com
5.0
(4)
Your folders
littlefiggy.com
5.0
(2)
10 minutes
Your folders
allrecipes.com
4.6
(1.2k)
10 minutes
Your folders
allrecipes.com
Your folders
thealmondeater.com
5.0
(5)
20 minutes
Your folders
heb.com
15 minutes
Your folders
laughingspatula.com
5.0
(11)
20 minutes
Your folders
laughingspatula.com
Your folders
flavorthemoments.com
5.0
(2)
20 minutes
Your folders
budgetbytes.com
4.7
(12)
20 minutes