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Mexican-Style Chicken, Brown Rice, Black Bean and Avocado Bowl
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Lunch
Lemon Salmon with Quinoa and Asparagus
Oven-roasted salmon with asparagus, served over quinoa and finished with lemon.
- Prep time: approximately 30 minutes
- Servings: 2
- Category: Lunch
Ingredients
- 2 salmon fillets
- 1 cup cooked quinoa
- 10–12 asparagus spears
- 1 tablespoon olive oil
- Lemon
- Garlic, minced
- Herbs and black pepper
Preparation
- Heat the oven to approximately 200°C / 400°F.
- Season the salmon with garlic, herbs and pepper.
- Roast the salmon and asparagus together until the salmon is safely cooked through and the asparagus is tender.
- Serve over the quinoa.
- Finish with a squeeze of lemon.
Why it fits: Combines fish, a whole grain and vegetables in a simple oven-roasted meal.
Food-safety note: Cook fish until it reaches a safe internal temperature, following appropriate local food-safety guidance.
Allergen note: Contains fish.
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How this content is maintained
T9 BMI Check is an educational resource for adults. This recipe is original and was not copied from another website. It is part of the healthy recipes collection, which lists the full sources this content was researched against and is not affiliated with or endorsed by those organizations.
Prepared and maintained by T9 BMI Check
Last reviewed against the cited sources: July 18, 2026