When it comes to a nutrient dense diet, seafood can be of good help, and salmon being a fish, which spends a long portion of its life in salt water, is no exception.

Thus, nutritionist Jo Lewin speaks about the benefits of salmon and why consuming it might be a good idea.

As with any type of fish consumption, sustainability is always a major issue. However, when it comes to salmon, due to the wide varieties of salmon available sustainability of the salmons are not at a risk. The various varieties of salmon include the Chinook, coho, sockeye, chum, pink and Wild Alaskan Salmon.

In general, salmon flesh is pink in color, but depending on the variety of salmon, the flesh color can range from orange to red.

While comparing the nutritional benefits of Salmon, it can be noticed that salmons are an excellent source of minerals, vitamins and proteins including vitamin B12, potassium and selenium.

On average, 100g of serving salmon contains 25g protein, 231 calories, 3.2g saturated fat, and 85mg cholesterol, according to Good Food.

The saturated fat contains omega - 3 fatty acids which can lower the risk of chronic diseases like Alzheimer's disease, depression, asthma, diabetes and rheumatoid arthritis to name a few.

Moreover, due to the higher olfactory memory, salmons are also known as "brain food", and can be helpful in preventing several types of cancers.

One of the key advantages of Salmon, according to Lewin is perhaps the fewer amount of pesticides residue. However, when compared with the salmons raised in farms, the pesticide residue of the wild salmons is lesser.

Salmons are generally easy to cook and available in the market in several forms like fresh, frozen, smoked or canned depending upon the requirements. While buying fresh salmon, the skin should be moist and smooth.