We recommend eating one 150 – 200g serve of salmon per week as well as supplementing with a good quality fish oil daily. Ensure that the salmon is wild caught, not farmed as farmed salmon is fed colourings and hormones to make them grow faster.

Salmon is delicious when pan fried or baked in the oven, served with mashed pumpkin and asparagus. Try seasoning the salmon with fresh rosemary, cracked pepper and a small drizzle of honey.

Always remove the skin as it contains small amounts of mercury.

Why Salmon is good for us


Salmon or Oily Fish such as Tuna and Mackerel – Wild Caught not Farmed

Consuming wild caught oily fish can offer numerous health benefits and play a role in fighting cancer. This oily fish is rich in omega-3 fatty acids, which have been found to lower triglycerides and promote higher levels of healthy fats in our bodies compared to white fish.

The omega-3 fatty acids found in oily fish contribute to improved brain function, protect against inflammation, and can reduce the risk of cardiovascular disease. However, it’s important to note that if you have cancer or are pregnant, it is not advisable to consume raw salmon. Ensure that you cook salmon thoroughly to eliminate any bacteria, parasites, or pathogens before consumption.