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High protein, rich in omega-3
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
208
KCAL / 100G
Carbs
0g
· 0%
Protein
22.1g
· 43%
Fat
13g
· 57%
Fiber
0g
Vitamins
B12
3.2µg · 133% DV
Vitamin D
10.9µg · 55% DV
B3
8.5mg · 53% DV
B6
0.8mg · 47% DV
Minerals
Selenium
36.5µg · 66% DV
Phosphorus
252mg · 36% DV
Iodine
30µg · 20% DV
Potassium ⭐
363mg · 11% 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
3.1g
MONOUNSATURATED
3.8g
POLYUNSATURATED
3g
Omega 6:3 ratio 0.1:1
Below the ideal 4:1 — a good omega balance.
Yes, it can dry out quickly if reheated too long or over high heat. Reheat it gently and for a short time, ideally with a little moisture such as lemon juice or its own juices.
Cooked salmon is usually best eaten within 3 days when refrigerated. Store it in an airtight container and chill it soon after cooking.
Yes, roasted salmon freezes well. For better texture, freeze it in portions, wrap it tightly, and thaw it only once before eating.
It pairs well with vegetables, salads, yogurt-based sides, or whole grains. These combinations can make the meal more filling and nutritionally varied.
Usually yes, because it provides high-quality protein. After training, adding a carbohydrate source alongside it may support recovery more effectively.
Yes, you can. A simply prepared portion is often easier to tolerate in the evening than salmon served with heavy sauces or very large sides.
Salmon is usually richer and softer because it contains more fat, while tuna tends to be firmer and sometimes drier. The better choice depends on your taste, texture preference, and how you plan to use it.
No, it is usually just coagulated protein that comes out during cooking. Cooking the fish more gently can reduce how much of it appears.
Anyone with a fish allergy should avoid it completely. People with higher food-safety risk, including pregnant individuals and those with weakened immunity, should make sure it is fresh, properly stored, and fully cooked.
It can fit into a healthy diet, but variety is still important. Rotating salmon with other fish and protein sources helps create a more balanced eating pattern.
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Nutrition data compiled from USDA FoodData Central and scientific sources.