It wouldn’t be safe to eat if it was toxic. So, no.
Atlantic salmon has a unique nutritional profile which makes it one of the richest natural sources of long chain omega-3 fats. Salmon decreases the risk of heart disease. The World Health Organization advises eating oily fish like salmon at least twice a week, because it’s a rich source of protein and one of the best sources of omega-3 fatty acids.
These fatty acids, especially those known as eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) are essential to the human diet. A third fatty acid, alpha-linolenic acid (ALA) is also essential.
In nutrition-speak, “essential” means that our bodies cannot make these fats on their own, yet they are crucial for normal metabolism and good health. That means they must be acquired in our diet. The best source of EPA and DHA is oily fish, especially salmon. In the human body, omega-3 fatty acids are involved in several key metabolic functions, which on a larger level promotes healthy heart function, preventing disease and strokes.
Farmed Atlantic Salmon contains no artificial colours, flavours, or preservatives. It is definitely not toxic.
Salmon is rich in protein and contains necessary B vitamins and minerals needed to maintain a healthy diet. A 100g serve of salmon provides all 9 essential amino acids, contains 159% of our recommended daily intake of Omega-3 and 42% of your daily intake of Protein. (Source: National Heart Foundation Australia daily adult consumption)
