Add all ingredients for the cilantro-lime crema to a food processor or a blender. Pulse until smooth and creamy, scraping the sides to make sure all the ingredients blend evenly.

Taste and add more salt or lime juice, if needed. Cover and let it chill while the salmon and rice are cooking.

Pat the salmon fillets dry using a paper towel. Season with salt, and pepper.

Heat a large, high-sided skillet on medium-high heat for about 2-3 minutes. Once hot, add olive oil and swirl to evenly coat the skillet. Place the salmon fillets in the skillet, skin-side up. Sear the salmon for about 3-4 minutes, then flip carefully and cook for an additional 2-3 minutes.

Carefully remove the salmon fillets from the skillet. Then, use a paper towel to wipe the skillet clean, removing any excess fat.

Heat olive oil in the same skillet over medium heat. Add the finely sliced leek and sauté for 2-3 minutes until softened. Then, add minced garlic and cook for an additional 30-60 seconds or until fragrant.

Add uncooked rice and let it toast for 1-2 minutes, stirring occasionally. Pour in the chicken broth and season with salt and pepper. Stir together and bring to a boil. Cover with a lid and reduce the heat to low. Simmer for about 15 minutes, or until rice is cooked and liquid is absorbed.

Remove from the heat and stir in black beans, lime juice, lime zest, cilantro, and green onions.

Top the rice with seared salmon, drizzle cilantro lime crema over the salmon, and garnish with fresh cilantro and lime slices.