If using sirloin steaks, follow same instructions as chicken in Steps 3 and 4, searing until browned, 2-3 minutes per side, then transferring to baking sheet and roasting until steaks reach minimum internal temperature, 7-9 minutes. Rest, 3 minutes. Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner.
If using salmon, pat dry and season flesh side with a pinch of salt and pepper. Follow same instructions as chicken in Steps 3 and 4, searing, skin side up, until browned, 2-4 minutes, then transferring to baking sheet, seared side up, and roasting until salmon reaches minimum internal temperature, 6-8 minutes. Vegetables may need to cook longer.