Easy to Cook salmon fillets with pesto
Salmon fillets with a basil pesto filling.
Common Name: Atlantic salmonLatin Name: Salmo salarWild Caught or Farm Reared : Farm rearedCountry of Origin: ScotlandMethod of catch/Farming method: Marine open nets pens
Salmon (87%), extra virgin olive oil, basil leaf (3%), Parmigiano Reggiano cheese (2%), garlic purée, sea salt
Preparation & Storage
- Wash hands, all surfaces and utensils after touching raw fish.
Keep refrigerated below 5°C For use by date see front of pack. Once opened, consume within 2 days. Do not exceed use by date. Suitable for freezing. Freeze as soon after purchase as possible and within the use by date. Use within one month. Defrost fully before use: do not refreeze once defrosted.
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