Roasted Tomato Basil Salmon


Did you know you can cook frozen salmon without defrosting it and still have an amazingly moist, delicious fish?

Forgive me if you’ve already cracked the code to this extremely easy salmon preparation method, but I just figured it out and I’m kind of obsessed.

I used to forgo making salmon on the regular at home, as I’d buy it fresh and then end up forgetting to make it. Then I’d end up freezing it. Then it would sit in my freezer for about a year because I was too lazy to let it thaw for an hour or so before cooking it.

Even when I did manage to prepare and leave it out to thaw prior to dinner, I’d usually end up overcooking it.

Well, it was time I got over my fear of cooking fish, and the arrival of a batch of frozen fillets from Sizzlefish recently was just the thing to kickstart my creative juices.


Sizzlefish is the home delivery frozen fish company that has been taking the fitness world by storm. Seriously guys, all the cool healthy living bloggers are eating it.

Their fillets come in individually packaged, 4 oz portions that are really easy to open. They’re flash frozen from the finest sources (both farmed and wild-caught), and packed with Omega 3 fatty acids – essential for heart health and a laundry list of other disease prevention benefits.

And — as I’ve recently discovered — they’re super easy to cook and eat without thawing. This Roasted Tomato Basil Salmon is clutch for all you busy guys, gals and back-to-school moms out there.


Check it.

Roasted Tomato Basil Salmon
Prep time
Cook time
Total time
An incredibly quick and easy way to make salmon that the whole family will love!
Recipe type: Seafood
Cuisine: Salmon
Serves: 2
  • 2 - 4 oz. Frozen Salmon Fillets
  • 1 C. Cherry Tomatoes
  • 1 C. Basil
  • 1 T. Extra Virgin Olive Oil
  • 1 Garlic Clove, minced
  • Juice from ½ a lemon
  • Salt & Pepper
  1. Turn on your broiler.
  2. Place all the ingredients from basil down in a food processor or blender and combine.
  3. Unwrap your frozen fillets and place them skin side down in a lightly oiled pan.
  4. Top salmon fillets with the basil mixture and scatter tomatoes around the fillets.
  5. Broil for about 8-12 minutes (depending on fillet shape - the thinner the quicker it will cook).
  6. Remove from the oven, cover will tinfoil and return to cook for an additional 5-8 minutes.
  7. Enjoy!
Nutrition Information
Serving size: 1 fillet Calories: 235 Fat: 19 Trans fat: 0 Protein: 23.5

I made this the other night for the third time in a week and served it with lemon asparagus and Parmesan Cauliflower Mash.

It was so good that naturally Mr. Chow wanted in on the action.


I was first informed that I could marinate and cook my fish frozen from this article How to Cook Frozen Salmon. Thankfully, I didn’t follow their instructions to a tee, because it took way less time to bake than they indicated.

I highly recommend you keep a close eye on your fish to avoid overcooking. When you take them out the first time, make a small incision in the middle with a knife to see where they’re at and determine how long to put them in the second round.

If you have leftover basil and tomatoes, may I suggest whipping up Sunday night’s dinner, Tomato Basil Pizza?


Or, grab yourself one of the season’s last watermelons and indulge in a Watermelon Caprese Salad.


I’m whipping up this crowd-pleaser today to have on hand for any last minute BBQs over the long weekend.

*This post is linked to Real Food Wednesday and What I Ate Wednesday.

Weigh In: How do you cook salmon?


  1. That looks healthy and delicious! I haven’t cooked salmon in a long time, but not having to defrost it would make it great for a last minute dinner.
    Tina@GottaRunNow recently posted…10 Year Running AnniversaryMy Profile

  2. Yum – that looks good and salmon isn’t even my favorite fish!!!
    I rarely cook any fish inside because of the smell – we usually grill it!
    Kim recently posted…One Year Ago We Became Business OwnersMy Profile

  3. Could I just bake mine?
    Linda @ Fit Fed and Happy recently posted…The 🙂 Workout Called DANCE.My Profile

  4. Already pinned for my family to try. Everyone is talking about Sizzlefish these days!
    Deborah @ Confessions of a Mother Runner recently posted…Reston Century Bike rideMy Profile

  5. I’ve never heard of Sizzlefish. What a great idea, because cooking fish makes me nervous. While my husband and I often bake fish from frozen, we stick to plain white fish. Yet, salmon is my favorite, so I may need to look into this easy option too… I’m just always scared to buy expensive fresh salmon and mess it up. Good suggestion!
    Ashley @ A Lady Goes West recently posted…Long days of training require a lot of foodMy Profile

  6. another reason why i just adore fish and SALMON! so quick

  7. Okay, this is genius. I haven’t heard of Sizzlefish till now. I avoid fish for the same exact reasons as you and I really want to get it in weekly. Great post!

  8. YES!!! I only realised this the other day even though the box said not to…. oops.

    I’ve been loving eating salmon simply grilled with salt and pepper lately…heavy on the salt.
    Arman @ thebigmansworld recently posted…It’s Davida’s birthday, we’ll eat gluten if I want toMy Profile

  9. Yum! I have tons of basil and tomatoes in my garden so this is perfect. My in-laws are coming to visit and this will be on the menu.
    jill conyers recently posted…Daily Practice of MOVE NOURISH BELIEVEMy Profile

  10. This salmon looks amazing, as does the watermelon caprese salad! I’m the worst, when it comes to fish i always just pick it up from whole foods already cooked (or in sushi form)… but ive been trying to get better at cooking my own food, so i’ll have to add this recipe to the list!
    Charlotte @ Commitness to Fitness recently posted…Hollywood Style and Body Image Through the YearsMy Profile

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