Chapped lips, windburn cheeks and dry skin from warming up near the furnace. It’s that time of year when our skin suffers for months. Did you know certain foods and beverages can actually help to keep your skin healthy and feeling great all winter long? See the list below for healthy tips to fight the tough winter days.

Hydration— Drinking enough water is key this time of the year. If it is tough for you to get more than 8 glasses of water each day, aim for high-water-volume foods such as watermelon, strawberries or cucumbers.

Omega-3 fatty acids— Omega-3 fatty acids are polyunsaturated fats that help keep the water in our skin. You will find these in salmon, sunflower seeds and walnuts.

Protein— Protein provides amino acids that contribute to production of collagen, elastin and keratin. Foods rich in protein include beans, lentils, poultry, fish and dairy.

ACE vitamins— Vitamins A, C and E are all very important for healthy skin. You will find vitamin A in dark leafy greens. Vitamin C is found in citrus fruits, as well as broccoli, sweet potatoes and Brussels sprouts. Finally, vitamin E is rich in sunflower seeds, almonds and peanut butter.

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I have included a recipe for Salmon and Sweet Potato Salad that is high in omega-3 fatty acids and vitamin C. Enjoy!

1 cedar plank, soaked according to package directions

⅓ cup plus 2 tablespoons olive oil, divided

2 tablespoons balsamic vinegar

2 tablespoons seedless blackberry jam

½ teaspoon Dijon mustard

¾ teaspoon salt, divided

¼ teaspoon black pepper, divided

2 medium sweet potatoes, peeled and cut into ¾-inch cubes

1 (1-pound) salmon fillet, skin on

2 sprig(s) fresh rosemary

2 tablespoons slivered almonds, toasted

6 cups kale leaves

¼ cup dried cranberries

¼ cup crumbled feta

Prepare a charcoal or gas grill for direct grilling over medium heat. Place plank on grill rack. Grill for about 5 minutes.

For vinaigrette, in a small bowl, whisk together ⅓ cup olive oil, balsamic vinegar, blackberry jam, Dijon mustard, ¼ teaspoon salt and ⅛ teaspoon pepper; set aside.

Thread sweet potato chunks onto skewers*; set aside.

Place salmon, skin side down, on preheated plank. Brush with 1 tablespoon olive oil. Sprinkle with ½ teaspoon salt and ⅛ teaspoon pepper. Place rosemary sprigs on top of salmon. Add sweet potato skewers to grill; brush with remaining olive oil. Grill for 20 minutes, or until salmon flakes easily with a fork and sweet potatoes are tender. Turn sweet potato skewers occasionally.

Remove salmon from the cedar plank; discard skin. Cut salmon into 4 portions. Remove potato cubes from skewer. On each of 4 dinner plates, arrange kale, almonds, dried cranberries, feta, salmon and sweet potatoes. Serve with vinaigrette. *Note: If using wooden skewers, soak them in water for 30 minutes before grilling.

Nutrition Information (per serving): 660 calories, 45g fat, 9g saturated fat, 70mg cholesterol, 37g carbohydrates, 5g fiber, 17g sugar, 31g protein, 620mg sodium.

Recipe source: