Lemon-Herb Roasted Salmon with Asparagus

1. 1
   Preheat your oven to **400°F**.
2. 2
   Place the **salmon and asparagus** on a rimmed baking sheet.
3. 3
   Drizzle the **olive oil** over both, seasoning with salt and pepper.
4. 4
   Bake for **12–15 minutes** until the salmon flakes easily with a fork.⏱ 15 min
5. 5
   Serve over the **cooked quinoa** with a squeeze of fresh lemon juice.
6. 6
   Heat a non-stick skillet over **medium-high heat** with a light spray of oil.
7. 7
   Add the **chicken strips** and sear until browned and cooked through.
8. 8
   Toss in the **bell peppers and broccoli**, stir-frying for 4–5 minutes until tender-crisp.⏱ 5 min
9. 9
   Stir in the **soy sauce** and cook for one minute to glaze the mixture.
10. 10
    Serve immediately over the **warm brown rice**.
11. 11
    Brown the **ground turkey** in a skillet over medium-high heat.
12. 12
    Stir in the **taco seasoning** and a splash of water, simmering for 2 minutes.⏱ 2 min
13. 13
    Warm the **black beans** in a small pot or microwave.
14. 14
    Assemble the bowl by layering the **lettuce** as a base.
15. 15
    Top with the **turkey, black beans, and salsa** to finish.