• Wash and dry produce. • Cut tomatoes into half-moons. Zest and quarter lime. Roughly chop cilantro. • In a small bowl, mix tomatoes, juice from one lime wedge (two wedges for 4), a pinch of salt, pepper, and as much cilantro as you like. Set aside, tossing occasionally, until ready to serve.

• Pat salmon* dry; season all over with Fajita Spice Blend, salt, and pepper. • Drizzle oil in a hot large pan. Cook salmon, skin sides down, until skin is crisp, 5-7 minutes. Flip; cook until cooked through, 1-2 minutes more. Transfer to a plate to rest. TIP: While salmon cooks, move to Step 3!

• Massage grain blend in package to break up grains; partially open package. Microwave until warmed through, 90 seconds. TIP: Microwave times may vary. Be careful when handling and opening the pouch. • Fluff grains with a fork and add juice from one lime wedge (two wedges for 4), salt, and pepper. Stir to combine. • In a second small bowl, combine sour cream and as much lime zest as you like. Add water 1 tsp at a time until mixture reaches a drizzling consistency.

• Serve salmon with tomato salad, grain blend, and guacamole. Drizzle salmon with crema. Serve with any remaining lime wedges on the side. ***Salmon is fully cooked when internal temperature reaches 145°.***