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2 Inspirations Wild Caught Salmon fillets in a Lemon & Dill sauce


Birds Eye Inspirations brings you delicious, menu inspired dishes for quality meal times at home. Take our wild pink Salmon fillets in a lemon and dill sauce. Why not try them with a watercress and hazelnut salad.



Oven cook - From Frozen

  • Pre-heat oven 190°C, Fan 170°C, Gas Mark 5, 25 mins
  • Place the bag containing the fish on a baking tray
  • Do not pierce the bag
  • Middle of oven
  • Two or more portions may require longer time

Alternatively, microwave - From Frozen

  • Full Power 1 bag, 650W/B 4 mins, 750W/D 4 mins, 850W/E 3 1/2 mins
  • Full Power 2 bags, 650W/B 8 mins, 750 W/D 7 mins, 850W/E 7 mins
  • Stand for 1 minute

Please ensure food is cooked until piping hot. These instructions are guidelines only. Do NOT refreeze after defrosting.

Storage Instructions

Store in a freezer at -18ºC or colder.

Ingredient Declaration

Wild Pink Salmon Fillet (Fish) (84%)


Palm Kernel Fat

Rapeseed Oil

Butter (Milk)



Rice Starch

Natural Emulsifier (Sunflower Lecithin)#

Extra Virgin Olive Oil

Black Pepper

Fish Gelatine

Lemon Extract


#Lecithin is used to help the sauce blend with the fish juices on cooking, it is a natural material found in many traditional food ingredients

Please, check the ingredients and nutritional values for possible changes on the packaging. Allergens are highlighted in the ingredient list.

Allergen information

For allergens see ingredients in bold


Wild pink salmon fillets with a lemon and dill sauce.

Although great care has been taken to remove all bones, some may remain.

Nuritional Information - Adult

Nutritional Information Per Serving Nutritional Information Per 100g
 kJ 930 kJ 646 kJ
 kcal 225 kcal 155 kcal
Fat  13 9.1
Fat of which Saturates 5.8 3.9
Carbohydrate  0.4 0.3
Carbohydrate of which Sugars 0.1 0.1
Fibre Dietary 0.1 0.1
Protein  26 17.9
Salt  0.75 0.5