Birds Eye 2 Inspirations Wild Caught Salmon fillets in a Lemon & Dill sauce

Product Details

Preparation

Tastiest when OVEN BAKED STRAIGHT FROM THE FREEZER.

Oven cook – From Frozen

• Pre-heat oven 190°C, Fan 170°C, Gas Mark 5, 25 mins
• Place the bag containing the fish on a baking tray
• Do not pierce the bag
• Middle of oven
• Two or more portions may require longer time

Alternatively, microwave – From Frozen

• Full Power 1 bag, 650W/B 4 mins, 750W/D 4 mins, 850W/E 3 1/2 mins
• Full Power 2 bags, 650W/B 8 mins, 750 W/D 7 mins, 850W/E 7 mins
• Stand for 1 minute

Please ensure food is cooked until piping hot. These instructions are guidelines only. Do NOT refreeze after defrosting.

Storage Instructions

Store in a freezer at -18ºC or colder.

Ingredient Declaration

Wild Pink Salmon Fillet (Fish) (84%)

Water

Palm Kernel Fat

Rapeseed Oil

Butter (Milk)

Dill

Salt

Rice Starch

Natural Emulsifier (Sunflower Lecithin)#

Extra Virgin Olive Oil

Black Pepper

Fish Gelatine

Lemon Extract

Turmeric

#Lecithin is used to help the sauce blend with the fish juices on cooking, it is a natural material found in many traditional food ingredients

Allergen information

For allergens see ingredients in bold

Other

Wild pink salmon fillets with a lemon and dill sauce.
Although great care has been taken to remove all bones, some may remain.

Nutritional Information – Adult