Ingredients: KETA SALMON, WATER, HIGH OLEIC CANOLA OIL, CONTAINS LESS THAN 2% OF THE FOLLOWING: SEA SALT, SPICES, EXTRA VIRGIN OLIVE OIL, DEHYDRATED GARLIC, PAPRIKA, DEHYDRATED ONION, AUTOLYZED YEAST EXTRACT, RED BELL PEPPER, CITRIC ACID, NATURAL FLAVORS (WITH SMOKE AND GRILL FLAVOR). Contains: CONTAINS: SALMON. PAREVE

Ingredients: KETA SALMON, WATER, HIGH OLEIC CANOLA OIL, CONTAINS LESS THAN 2% OF THE FOLLOWING: SEA SALT, SPICES, EXTRA VIRGIN OLIVE OIL, DEHYDRATED GARLIC, PAPRIKA, DEHYDRATED ONION, AUTOLYZED YEAST EXTRACT, RED BELL PEPPER, CITRIC ACID, NATURAL FLAVORS (WITH SMOKE AND GRILL FLAVOR). Contains: CONTAINS: SALMON. PAREVE

Directions for use: Bake: Cooking Instructions Conventional Oven: • Preheat oven to 375°F. • Remove fillet(s) from pouch and place in a single layer, not touching, with flat side down on a foil-lined sided baking pan. • Place baking pan on middle rack of oven. • From thawed: Bake for 15–18 minutes (2 or 4 fillets). • From frozen: Bake for 28–32 minutes (2 or 4 fillets). Grill: Cooking Instructions Grill: • Spray aluminum foil lightly with cooking oil, then place on grill. • Preheat grill to medium-high (350°F–375°F). • Remove fillet(s) from pouch and place in a single layer, not touching, with flat side down on foil. • From thawed: Grill for 10–15 minutes (2 or 4 fillets). • From frozen: Grill for 20–25 minutes (2 or 4 fillets). Helpful cooking tips for perfect fish! For bolder flavor, pour all the marinade in the pouch over the fillet before cooking. Fish thickness may affect cooking time. Thoroughly cooked fish will flake with a fork. Skin is left on for added moisture and ease of cooking but can be easily removed with a spatula after the fish is cooked, before serving. Keep frozen. Storage recommendation: Keep frozen.

Directions for use: Bake: Cooking Instructions Conventional Oven: • Preheat oven to 375°F. • Remove fillet(s) from pouch and place in a single layer, not touching, with flat side down on a foil-lined sided baking pan. • Place baking pan on middle rack of oven. • From thawed: Bake for 15–18 minutes (2 or 4 fillets). • From frozen: Bake for 28–32 minutes (2 or 4 fillets). Grill: Cooking Instructions Grill: • Spray aluminum foil lightly with cooking oil, then place on grill. • Preheat grill to medium-high (350°F–375°F). • Remove fillet(s) from pouch and place in a single layer, not touching, with flat side down on foil. • From thawed: Grill for 10–15 minutes (2 or 4 fillets). • From frozen: Grill for 20–25 minutes (2 or 4 fillets). Helpful cooking tips for perfect fish! For bolder flavor, pour all the marinade in the pouch over the fillet before cooking. Fish thickness may affect cooking time. Thoroughly cooked fish will flake with a fork. Skin is left on for added moisture and ease of cooking but can be easily removed with a spatula after the fish is cooked, before serving. Keep frozen. Storage recommendation: Keep frozen.