Chicken is okay. And that's me being generous and specifically talking about chicken with the skin on, the bone in, and in the best-case scenario, a thigh over a chicken breast. (Don't even get me started on boneless, skinless chicken breast.) And yet, chicken — and more often than not, chicken of the boneless, skinless breast variety — is what wins out as the protein of choice for dinner during the week.
I, however, would like to make the case that we begin slotting in salmon on the regular in its place because it can do everything chicken can do and more. This is not a recommendation without merit. Here are my five reasons why salmon is the king of weeknight cooking.