As a registered dietitian, I have always taken a food-first approach to nutrition and health. And since salmon has been a staple on my weekly menu for decades at this point, I considered omega-3 fats a nutrient I was hitting the mark on. And to an extent, I was. I was getting—and going beyond—the generally recommended two servings1 (aka 3-3.5 ounces) of cooked fish a week.
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