Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 3879.62 Kcal (16243 kJ) | ||
| Calories from fat | 2952.87 Kcal | ||
| % Daily Value* | |||
| Total Fat | 328.1g | 505% | |
|---|---|---|---|
| Cholesterol | 850.33mg | 283% | |
| Sodium | 4274.45mg | 178% | |
| Potassium | 1315.1mg | 28% | |
| Total Carbs | 228.59g | 76% | |
| Sugars | 8.53g | 34% | |
| Dietary Fiber | 17.67g | 71% | |
| Protein | 32.07g | 64% | |
| Vitamin C | 59.8mg | 100% | |
| Vitamin A | 4.3mg | 144% | |
| Iron | 20.8mg | 115% | |
| Calcium | 242.5mg | 24% | |
| Amount Per 100 g | |||
| Calories | 407.34 Kcal (1705 kJ) | ||
| Calories from fat | 310.04 Kcal | ||
| % Daily Value* | |||
| Total Fat | 34.45g | 505% | |
|---|---|---|---|
| Cholesterol | 89.28mg | 283% | |
| Sodium | 448.79mg | 178% | |
| Potassium | 138.08mg | 28% | |
| Total Carbs | 24g | 76% | |
| Sugars | 0.9g | 34% | |
| Dietary Fiber | 1.85g | 71% | |
| Protein | 3.37g | 64% | |
| Vitamin C | 6.3mg | 100% | |
| Vitamin A | 0.5mg | 144% | |
| Iron | 2.2mg | 115% | |
| Calcium | 25.5mg | 24% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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