If using wild-caught salmon, follow same instructions as regular salmon in Step 1 and Step 3 and searing on flesh side until browned, 2-4 minutes, then roasting in hot oven until salmon reaches minimum internal temperature, 6-8 minutes.
If using chicken breasts or sirloin steaks, pat dry and season both sides with 1/4 tsp. salt and a pinch of pepper. Place a medium non-stick pan over medium heat and add 2 tsp. olive oil. Add protein to hot pan and cook until protein reaches minimum internal temperature, 5-7 minutes per side. Cook entirely on stovetop; do not roast in oven.