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High in protein and omega-3, low fat
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
142
KCAL / 100G
Carbs
0g
· 0%
Protein
22.1g
· 68%
Fat
4.6g
· 32%
Fiber
0g
Vitamins
B12
3.2µg · 133% DV
Vitamin D
12µg · 60% DV
B3
7.9mg · 49% DV
B6
0.82mg · 48% DV
Minerals
Selenium
36µg · 65% DV
Phosphorus
210mg · 30% DV
Iodine
30µg · 20% DV
Potassium ⭐
340mg · 10% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
NOVA 2
Minimally Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Contains these allergens:
Vegan
— Not suitable
Vegetarian
— Not suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
✓ Suitable
Low FODMAP
— Not suitable
SATURATED
0.9g
MONOUNSATURATED
1.7g
POLYUNSATURATED
1.9g
Omega 6:3 ratio 0.2:1
Below the ideal 4:1 — a good omega balance.
Skinless salmon loses moisture faster than skin-on cuts, and overcooking is the usual reason. Cook it briefly over medium heat, let it come closer to room temperature before grilling, and rest it a few minutes before serving.
A short marinade usually does not meaningfully reduce its nutrition; it mainly changes flavor and texture. Very acidic marinades left on too long can make the surface mushy.
Yes, its high protein content makes it a practical option after training. Pairing it with rice, potatoes, or vegetables can make the meal more balanced depending on your goal.
For most people, no—it can be a satisfying evening meal because it provides protein without carbohydrates. Very large portions or rich side dishes may feel heavy for people with sensitive digestion.
Vegetables, salads, whole grains, or potatoes are common pairings. They add fiber, texture, and variety to a protein-focused main dish.
It depends on your priorities: salmon offers a different fatty acid profile, while chicken breast is milder and often more versatile. Taste, budget, digestion, and the rest of the meal all matter.
It generally keeps for up to 3 days in an airtight container in the refrigerator. If the smell, color, or texture changes noticeably, it is better not to eat it.
Yes, cooked salmon can be frozen. Cool it first, wrap it tightly, and reheat gently after thawing for the best texture.
Reheating makes some of the fish's natural oils and volatile compounds more noticeable. Gentle reheating and serving it with fresh elements like lemon can help.
Anyone with a fish allergy should avoid it completely. People at higher food-safety risk, including pregnant individuals and those with weakened immunity, should make sure it is well cooked and properly stored.
Ask the AI nutrition coach — calories, portions, alternatives and more, answered in seconds in the app.
Nutrition data compiled from USDA FoodData Central and scientific sources.