Easy Dijon Chicken or Salmon

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Eating well has not got to take much time, this Easy Dijon Chicken or Salmon recipe from David Ludwig\’s new book, Always Delicious, is verification of that. Your able to use fish or foul, in any event you end up with a high-quality, complete protein that pairs well for lots of veggies. Also you can be flexible with what types of herbs you add in-like rosemary or tarragon, as both versions are known to improve digestion and share natural antibacterial effects. That is a great go-to weeknight meal that tastes prefer it took longer to prepare! Click here to view the PDF version.

  • 1 teaspoon olive oil for chicken, 1 tablespoon for salmon

  • ? teaspoon sea salt

  • ? teaspoon ground black pepper

  • 2 teaspoons Dijon or spicy brown mustard

  • ? 1 teaspoon dried thyme, rosemary, tarragon, or any other herbs from your choice

  • 2 pounds bone-in, skin-on, free-range chicken thighs or 1 ? pounds skin-on, wild-caught salmon fillets

Step 1

Preheat the oven to 350F.

Step 2

Combine the extra virgin olive oil, salt, pepper, mustard, and herbs in a tiny bowl.

Step 3

Rub the mustard mixture with the chicken and underneath the chicken skin or for sides from the salmon until completely covered. Cook immediately, and even a more flavorful dish, cover along with aside inside the refrigerator to marinate for no less than 1 hour; salmon should marinate without longer than Three hours.

Step 4

Place the chicken or salmon skin-side in a 9-inch square baking dish or medium baking sheet. Bake the chicken for 45 minutes or the salmon for A quarter-hour, or until cooked through. For chicken, if there are juices in the pan, make use of them to occasionally baste while cooking by spooning the juice while in the baking dish in the chicken.

Step 5

If desired, broil for One to two minutes following 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

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