If using chicken breasts, pat dry and season both sides with 1/4 tsp. salt and a pinch of pepper. Follow same instruction as pork in Step 3, searing 2-3 minutes per side, then roasting until chicken reaches minimum internal temperature, 10-12 minutes.
If using salmon, do not turn oven on. Pat dry and season flesh side with ¼ tsp. salt and a pinch of pepper. Place a medium non-stick pan over medium heat and add 2 tsp. olive oil. Add salmon, skin side up, to hot pan and sear until golden brown and salmon reaches a minimum internal temperature of 145 degrees, 4-6 minutes per side.