Preheat the grill. Season the salmon with olive oil, lemon juice, salt, and pepper. Grill the salmon and asparagus for about 5-7 minutes, turning occasionally until cooked through.
In a large bowl, mix all the ingredients together, and drizzle with olive oil and lemon juice. Season with salt and pepper to taste.
In a skillet over medium-high heat, cook the ground turkey until browned and cooked through. If desired, add low-sodium taco seasoning for extra flavor. Place the turkey on lettuce leaves, top with avocado, tomato, red onion, and cilantro.
In a large skillet or wok, stir-fry the mixed vegetables and protein of choice until tender. Add cooked quinoa and drizzle with soy sauce or teriyaki sauce. Stir everything together until well combined.
Stuff each pita pocket with slices of mozzarella, cherry tomatoes, and fresh basil leaves. Drizzle with balsamic glaze and season with salt and pepper.
In a large skillet or wok, stir-fry the shrimp and broccoli with minced garlic until shrimp turns pink and broccoli is tender. Drizzle with soy sauce and sesame oil. Add red pepper flakes and sesame seeds for extra flavor and garnish.
In a bowl, mix the cooked chicken, Greek yogurt, cucumber, red bell pepper, red onion, and fresh dill. Squeeze lemon juice over the mixture and season with salt and pepper.
Place a tortilla in a skillet over medium heat. Spread black beans, sliced bell peppers, red onion, and shredded cheese evenly on one half of the tortilla. Fold the tortilla in half to cover the filling.