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.
- Turn on your broiler.
- Place all the ingredients from basil down in a food processor or blender and combine.
- Unwrap your frozen fillets and place them skin side down in a lightly oiled pan.
- Top salmon fillets with the basil mixture and scatter tomatoes around the fillets.
- Broil for about 8-12 minutes (depending on fillet shape - the thinner the quicker it will cook).
- Remove from the oven, cover will tinfoil and return to cook for an additional 5-8 minutes.
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.