Adjust rack to top position and preheat oven to 450 degrees. Wash and dry produce.

Dice tomatoes into ½-inch pieces. Finely dice jalapeño, removing ribs and seeds for less heat. Finely chop cilantro. Zest and quarter lime. 

In a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until tender, 15-18 minutes.

Keep covered off heat until ready to serve.

While rice cooks, in a small bowl, combine mango and its juice, tomatoes, jalapeño, half the cilantro, juice from half the lime, and salt.

In a second small bowl, combine half the lime zest, half the sour cream, 1 TBSP water (2 TBSP for 4 servings), juice from remaining lime, and salt.

In a medium bowl, combine panko, coconut, 1 TBSP olive oil (2 TBSP for 4 servings), and a pinch of salt.

Pat salmon* dry with paper towels and season all over with salt and pepper. Place, skin sides down, on a lightly oiled baking sheet. Top salmon with remaining sour cream; spread to coat evenly. Mound tops with panko mixture, pressing to adhere.

Roast on top rack until salmon is opaque and cooked through, 8-10 minutes.

Fluff rice with a fork; stir in remaining cilantro and remaining lime zest.

Divide rice, salmon, and mango salsa (draining first) between bowls. Drizzle with lime crema and serve.