Wild Alaskan Salmon fillets with a Mediterranean sun-dried tomato and pine nut crust.
Salmon, Water, Enriched Wheat Flour (Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Enriched Bleached Wheat Flour (Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Modified Corn Starch, Vegetable Oil, (Soybean, Canola, and/or Cottonseed Oil), Contains less than 2% of the following: Romano Cheese (Sheep's Milk, Rennet, Salt), Sun Dried Tomato Powder (Sun Dried Tomatoes, Sulfur Dioxide), Pine Nuts, Salt, Yellow Corn Flour, White Corn Flour, Disodium Inosinate and Disodium Guanylate, Egg Whites, Yeast Extract, Leavening (Sodium Aluminum Phosphate, Sodium Acid Pyrophosphate, Sodium Bicarbonate, Monocalcium Phosphate), Corn Syrup, Dehydrated Garlic, Dehydrated Onion, Corn Cereal (Milled Corn Grits), Torula Yeast, Onion Powder, Caramel Color, Spices, Sugar, Garlic Powder, Extractive of Paprika (color), Partially Hydrogenated Cottonseed and/or Soybean Oil, Natural and Artificial Flavor, Tomato Powder, Red 40, Yellow 6, Sodium Tripolyphosphate (to retain moisture), Olive Oil, Yellow 5, Blue 1, Yeast, Spice Extractives. Contains: Fish (Salmon), Wheat, Soy, Eggs, Milk, Tree Nuts (Pine Nuts).
For food safety and quality, please follow these cooking instructions. Keep frozen until ready to prepare--do not refreeze. Conventional Oven: Preheat oven to 375F. Remove frozen fish from the tray. Place frozen fish in a single layer in a shallow, lightly oiled baking pan. Bake for 22-24 minutes or until golden brown. Note: Since appliances vary, these cooking instructions are only a guideline. Fully cooked fish should have an internal temperature of 165F. Microwave cooking not recommended.
Always refer to the actual package for the most accurate information