Step 1

Toss avocado, tomato, and jalapeño with 1 tbsp. lime juice and 1/4 tsp. salt. Refrigerate, covered, up to 4 hours.

Step 2

In a bowl, toss salmon with 1 tbsp. lime juice, two-thirds of garlic, 1 tsp. oil, 1 tsp. cumin, and 1/2 tsp. salt. Heat remaining tbsp. oil in a large nonstick skillet on medium. Add salmon and cook until nearly opaque throughout, 3 to 4 minutes per side; transfer to plates.

Step 3

Discard half of oil from skillet, add remaining garlic, and cook on medium, stirring, 1 minute. Add beans and remaining tbsp. lime juice and 1/2 tsp. cumin and cook, stirring, until heated through, about 2 minutes. Flake salmon and serve with rice, beans, and avocado salsa.