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October 18, 2011 | 1 minute read

Go Green with Salmon

This week’s Health-e-Recipe for Spinach Fettuccine with Salmon and Green Beans gives you a lot of satisfaction and cancer protection in one meal.

Salmon’s plentiful omega-3 fats are widely known for heart health benefits. AICR-funded researchers are finding cancer prevention potential in these fats too. Wild fresh or canned salmon are good choices, but limit farmed salmon to two 3-ounce servings per week and remove skin and visible fat before eating it. (Because toxins may be present in some salmon, government recommendations say that pregnant women, women who may become pregnant, nursing mothers and young children should limit salmon consumption to 12 ounces per week.)

Green beans contain a good amount of fiber (3 grams per cup), some vitamin C, vitamin K (important for bone health), vitamin A, potassium and folate, a B vitamin. Prepared with a cancer-fighting sauce of olive oil, garlic, chives, parsley and lemon juice, spiked with red pepper and paprika, this recipe is a keeper.

For more delicious healthful recipes, visit the AICR Test Kitchen. Click here to subscribe to our weekly Health-e-Recipes.

Photo: © mashe – Fotolia.com

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