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The rosy-pink color of salmon and shrimp comes from a super-phytonutrient called astaxanthin, which has 15 times the antioxidant power of vitamin E and three to four times that of beta-carotene. Not wild about salmon? Krill oil (from shrimp-like crustaceans) is another excellent source of immune-boosting astaxanthin and, like salmon, also offers heart- and brain-healthy omega-3 fatty acids.
What to do: Aim for two four-ounce servings of salmon per week.
Keep it interesting: Wild-caught fillets, poached varieties and sashimi all count!