Origin: Faroe Islands. Salmon is rich in proteins, monounsaturated and unsaturated fatty acids, omega-3 fatty acids, iodine, potassium, phosphorus, selenium, vitamin B6, B12, thiamine, niacin, vitamin D, and E. It is a fatty fish that presents the typical properties of blue fish, with a lipid content (12 g of lipids per 100 g of edible portion) similar to that of tuna or trout, and high contents of monounsaturated, unsaturated, and omega-3 fatty acids. Regarding other macronutrients, it is also a source of proteins, with a high average content of the same. Among minerals, phosphorus (almost half of the RDA/day for this mineral), selenium, iodine, and potassium (12% relative to their RDA/day) stand out. There is a significant contribution of B-group vitamins, in particular it is a source of vitamin B6, B12, thiamine, and niacin. Of the fat-soluble vitamins, we can mention the contribution of vitamin D and E. A serving of salmon covers 71% and 23% respectively of the recommended intakes of vitamin D and E for men and women aged 20 to 39 who engage in moderate physical activity.