1 teaspoon extra virgin olive oil for chicken, 1 tablespoon for salmon
½ teaspoon sea salt
¼ teaspoon ground black pepper
2 teaspoons Dijon or spicy brown mustard
½ to 1 teaspoon dried thyme, rosemary, tarragon, or other herbs of your choice
2 pounds bone-in, skin-on, free-range chicken thighs or 1 ½ pounds skin-on, wild-caught salmon fillets
Preheat the oven to 350°F.
Combine the olive oil, salt, pepper, mustard, and herbs in a small bowl.
Rub the mustard mixture over the chicken and under the chicken skin or on both sides of the salmon until completely covered. Cook immediately, or for a more flavorful dish, cover and set aside in the refrigerator to marinate for at least 1 hour; salmon should marinate for no longer than 3 hours.
Place the chicken or salmon skin-side up in a 9-inch square baking dish or medium baking sheet. Bake the chicken for 45 minutes or the salmon for 15 minutes, or until cooked through. For chicken, if there are juices in the pan, use them to occasionally baste while cooking by spooning the juice in the baking dish over the chicken.
If desired, broil for 1 to 2 minutes at the end of the cooking time for crispier skin.
Nutritional analysis per serving: Chicken, Salmon
calories 307, 272 • fat 21g, 14g • carbohydrate 0g, 0g • sugar 0g, 0g • protein 29g, 34g