Cooking Directions

CONVENTIONAL OVEN:

  • 1. Using pull tab, REMOVE film from tray.
  • 2. PREHEAT oven to 400°F.
  • 3. Place tray on middle rack of oven and COOK for 30 minutes.
  • 4. CHECK FISH*. If not fully cooked, continue baking and check at 2-minute intervals until done.
  • For extra crunch, broil on HIGH for an additional 2 to 3 minutes.
  • *FULLY COOKED FISH IS 145°F OR HIGHER AT THE THICKEST PART OF FILLET, FLAKES EASILY WITH FORK AND IS OPAQUE.

  • Please refer to the label on your actual package for the most current nutrition, ingredient and allergen information.

Nutritional Info

Nutrition Facts

Serving Size: 1 fillet (129g)
Servings Per Container: 2

INGREDIENTS: Pink salmon, water, wheat flour, sugar, dijon mustard (Vinegar, mustard seed, white wine, citric acid, tartaric acid), less than 2% of: Canola oil, brown sugar, soybean oil, honey, salt, rice vinegar, corn starch, maltodextrin, yeast, egg yolk powder, dehydrated onion, mustard, yellow corn flour, dried parsley, dehydrated garlic, honey solids, acacia gum, spices, brewers yeast, vinegar, horseradish, colored with paprika and turmeric extracts, citric acid, natural flavor, tartaric acid, white wine, sodium tripolyphosphate (To retain fish moisture).
CONTAINS: SALMON, WHEAT, EGG.
Produced in a facility that processes milk, tree nuts and shellfish.

Please refer to the label on your actual package for the most current nutrition, ingredient and allergen information.

Amount Per Serving:
Calories 220
% Daily Value*
Total Fat 4g 5%
  Saturated Fat 0.5g 3%
  Trans Fat 0g
  Polyunsaturated Fat 1.5g
  Monounsaturated Fat 2g
Cholesterol 20mg 7%
Sodium 370mg 16%
Total Carbohydrate 21g 8%
   Dietary Fiber 1g 4%
   Total Sugars 6g
      Includes Added Sugars 5g 10%
Protein 20g
Vitamin D 10mcg 50%
Calcium 21mg 2%
Iron 0mg 0%
Potassium 412mg 8%
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
315mg of EPA and DHA Omega-3 fatty acids per serving

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