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

• Pat salmon* dry with paper towels and season all over with Fajita Spice Blend, salt, and pepper. • Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add salmon to pan (skin sides down) and cook until skin is crisp, 5-7 minutes. • Flip and 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 servings), 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.

• Divide salmon, tomato salad, rice, and guacamole between plates. Drizzle salmon with crema. Serve with any remaining lime wedges on the side. ***Fish is fully cooked when internal temperature reaches 145°.***