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 rice in package to separate grains; partially open package. Microwave until warmed through, 90 seconds. TIP: Microwave times may vary. Be careful when handling and opening the pouch.

Fluff rice with a fork and add 1 TBSP butter, juice from one lime wedge, salt, and pepper (2 TBSP butter and juice from two wedges for 4 servings). 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.