Salmon Wellington
Remove plastic film before cooking.
Position a rack in the upper third of an oven and preheat to 375F. Place the frozen salmon wellington on a parchment-lined baking sheet. Bake, until the pastry is golden brown for 30-40 minutes and an instant-read thermometer inserted into the center, registers 158F. Let it rest for 10 minutes before serving.

Salmon Wellington
Salmon, Puff Pastry (Wheat Enriched Flour Unbleached (Wheat Flour, Malted Barley Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Butter (Cream), Water, Salt), Spinach Filling (Spinach, Onion, Cream Cheese (Pasteurized Milk and Cream Cheese Culture, Salt, Stabilizers (Carob Bean and/or Xanthan and/or Guar Gums), Feta Cheese (Pasteurized Milk, Cheese Cultures, Salt, Enzymes), Powdered Cellulose to Prevent Caking, Natamycin to Protect Flavor), Parmesan Cheese (Pasteurized Part Skim Cow's Milk, Cheese Cultures, Salt, Enzymes) Powdered Cellulose added to Prevent Caking, Natamycin (Natural Mold Inhibitor), Garlic, Salt, Black Pepper, Basil, Onion Powder, Nutmeg), Liquid Egg (Whole Eggs, Citric Acid, 0.15 percent Water added as Carrier for Citric Acid, Citric Acid added to Preserve Color), Dill.
Contains: Fish (Salmon), Milk, Eggs, Wheat.
Contains bioengineered food ingredients.