Choice Of Two Entrees Recipe

Prep and marinate

Pat chicken breasts dry with paper towels. In a small bowl combine 2 tbs olive oil, chopped rosemary, chopped thyme, minced garlic, lemon zest, 1 tsp salt and 1/2 tsp black pepper. Rub the mixture evenly over and under the skin of each breast. Let stand at room temperature 15–20 minutes or refrigerate up to 2 hours covered.

Sear

Preheat oven to 400°F (200°C). Heat an ovenproof skillet over medium-high heat until hot. Add 1 tbs olive oil. Place chicken skin-side down and sear 4–5 minutes without moving until skin is golden brown and crisp. Flip and cook 1–2 minutes on the other side.

Roast

Add 1 tbs unsalted butter to the skillet and spoon a little over the chicken. Transfer skillet to the preheated oven and roast 12–16 minutes until internal temperature reaches 160–165°F (71–74°C) measured at the thickest part. Remove from oven and rest 5 minutes; carryover will bring temperature up to safe range.

Slice chicken against the grain and serve with roasted potatoes and sautéed spinach.

Season and heat pan

Pat salmon fillets dry and season both sides with 3/4 tsp salt and 1/2 tsp black pepper. Heat a large nonstick or stainless steel skillet over medium-high heat. Add 1 tbs olive oil and heat until shimmering.

Cook skin-side first

Place salmon fillets skin-side down and press lightly for 10 seconds to ensure even contact. Cook undisturbed 4–5 minutes until skin is crisp and the flesh color moves up the sides to about two-thirds of the fillet.

Finish and baste

Flip the fillets and add 1 tbs butter, minced garlic and lemon slices to the pan. Tilt the pan and spoon the melted butter, garlic and lemon juices over the tops of the fish for 1–2 minutes until cooked through (internal temp ~125–130°F / 52–54°C for medium). Remove to plate, squeeze 1–2 tbs fresh lemon juice over each, and sprinkle with chopped parsley.

Roast baby potatoes

Preheat oven to 400°F (200°C) if not already. Toss halved baby potatoes with 2 tbs olive oil, 1 tsp salt and 1/2 tsp black pepper on a rimmed baking sheet. Roast 25–30 minutes, turning once at 15 minutes, until golden and tender. Keep warm.

Sauté baby spinach

In a medium skillet heat 1 tsp olive oil and 1 tbs butter over medium heat until butter melts. Add baby spinach in batches, stirring until wilted, about 2–3 minutes total. Season with a pinch of salt and a squeeze of lemon wedge to taste. Remove from heat and hold warm.

Plate two entrees choice: serve either the herb-roasted chicken breast or the pan-seared salmon with a portion of roasted potatoes and a handful of sautéed spinach. If serving both, place one breast and one fillet on a large plate or serve family-style. Garnish with extra lemon slices and chopped parsley as desired.