In nature, there are numerous foods rich in Vitamin D, including fish products like salmon, tuna, and mackerel, as well as milk, dairy products, and green vegetables.
If you’re not a fan of carbs and you don’t have a nostalgic fondness for the iconic “salmon penne” of the ’80s (for which I would still advise removing the heavy cream to avoid overloading the liver), go for it with baked salmon, lightly seared in a pan, baked in parchment paper, or in a crust. An alternative to fresh salmon is smoked salmon, which can also be used for savory breakfasts and starred toast. Red tuna is also excellent in tartare with avocado or prepared in the same ways as salmon.
While in smaller quantities compared to fish, some vegetables also contain Vitamin D. This includes mushrooms, leafy and dark greens such as kale, chard, broccoli, and chicor.
