Spark Health’s pick for heart-healthy fish is wild-caught Alaskan salmon.  Wild salmon contains high levels of omega-3 fatty acids, which help fight inflammation to decrease joint and body pain.  Omega-3 fatty acids protect against heart attack, cancer, stroke, inflammatory diseases, and emotional/mental concerns.  You can’t go wrong with this high-quality protein.

Try this delicious salad for lunch or dinner!

Spinach Salad with Roasted Salmon



1 pound wild salmon filet

10 cups organic spinach

1 avocado, sliced

1 large orange, peeled and segmented

2 cups cooked quinoa, cooled to room temperature

1 cup lightly toasted walnut halves

salt and pepper



1 teaspoon minced or grated ginger

1 teaspoon minced or grated garlic

3 tablespoons extra virgin olive oil

2 tablespoons unseasoned rice wine vinegar

salt and pepper


  1. Mix dressing ingredients in a small bowel; whisk to blend. Season with salt and pepper to taste, and set aside.
  2. Preheat oven to 425 degrees.
  3. Place salmon filet skin side down on a foil-lined baking sheet; drizzle with olive oil, and season with salt and pepper. Roast in the upper half of the heated oven for 12 minutes, until fish is just cooked through. Remove from oven and cool.
  4. Place spinach and quinoa in a bowl, and toss with dressing. Divide among four plates, and top with orange segments, avocado, and walnuts.
  5. When salmon has cooled, divide into four sections and place on top of salad. Enjoy!

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