Pat the salmon fillets dry with paper towels to remove excess moisture.

In a mixing bowl, combine Cajun seasoning, olive oil, lemon juice, garlic powder, smoked paprika, salt, and black pepper. Mix well and rub this blend onto the salmon fillets.

If time allows, let the seasoned salmon rest in the refrigerator for 15 to 30 minutes.

Preheat the skillet over medium-high heat and add olive oil until shimmering.

Carefully place the salmon fillets skin-side down in the skillet and sear for 4 to 5 minutes.

Flip the fillets and cook for an additional 3 to 4 minutes until fully cooked through.

Remove salmon from the skillet and let it rest for a few minutes.

In a blender, combine avocados, sour cream or Greek yogurt, lime juice, cilantro, minced garlic, and cayenne pepper. Blend until creamy.

If the crema is too thick, add water one tablespoon at a time until desired consistency is reached.

While the salmon rests, cook the rice according to package instructions and warm tortillas if using.

Flake the cooked salmon into bite-sized pieces with a fork.

Assemble the dish by layering rice in bowls or tortillas, topping with flaked salmon and avocado crema, and add beans, corn, onion, and tomatoes as desired.

Garnish with lime wedges and cilantro before serving.