Linda Gassenheimer, Tribune News Service Here’s a simple and quick way to cook salmon fillet. Just place it under a broiler for 3 to 4 minutes. Tomatoes cook down to a thick sauce in about 5 minutes and add a colorful topping to the broiled salmon. The spaghetti and zucchini are cooked together for the side dish. HELPFUL HINTS: Any type of pasta can be used instead of spaghetti. COUNTDOWN: Prepare all ingredients. Place water for spaghetti on to boil. Preheat broiler. Start tomato basil sauce. Complete salmon recipe. SHOPPING LIST: To buy: 3/4 pound salmon fillet, 1 bunch basil, 2 tomatoes, 1 box spaghetti, 1/4 pound zucchini, 1 piece Parmesan cheese. Staples: olive oil, salt and black peppercorns, Tomato Basil Sauced Salmon Recipe by Linda Gassenheimer 2 teaspoons olive oil, divided use 1 cup diced tomatoes 1/2 cup chopped basil leaves 3/4 pound salmon fillet Salt and freshly ground black pepper Preheat broiler. Heat 1 teaspoon olive oil in a skillet. Add the tomatoes and basil. Gently saute until the tomatoes start to melt into a thick sauce. Add salt and pepper to taste. Meanwhile, add the second teaspoon olive oil to a baking sheet. Place the salmon on the oil and turn salmon over to coat both sides with the oil. Sprinkle salt and pepper to taste on the salmon. Place salmon under the broiler 2 inches from the heat. Cook 3 to 4 minutes for a 1-inch-thick fillet. There is no need to turn salmon. Divide the salmon in half. Spoon some tomato sauce on 2 dinner plates. Place the salmon on top and spoon the rest of the sauce over the salmon. Yield 2 servings. Per serving: 298 calories (47 percent from fat), 15.5 g fat (2.3 g saturated, 5.8 g monounsaturated), 96 mg cholesterol, 34.7 g protein, 3.7 g carbohydrates, 1.2 g fiber, 77 mg sodium. Zucchini with spaghetti and zucchini Related Articles Restaurants Food and Drink | Column: The 6 biggest ways wine will change in 2025 Restaurants Food and Drink | Quick Fix: Cranberry Maple Pork Chops with Caraway Fettuccine and Broccoli Restaurants Food and Drink | This global twist on stuffed peppers is a crowd-pleaser Restaurants Food and Drink | Shortage leaves Dunkin’ stores without any doughnuts in Nebraska, New Mexico and other states Restaurants Food and Drink | Smooth operators: Pureed soups make elegant starters Recipe by Linda Gassenheimer 1/4 pound spaghetti 2 teaspoons olive oil 1/4 pound zucchini cut into 1-inch pieces, about 2 cups Salt and freshly ground black pepper 2 tablespoons Parmesan cheese Place a large pot three quarters fille with water onto boil. When it comes to a boil add the spaghetti. Boil for 5 minutes. Then add the zucchini and boil 4 more minutes. Remove 3 tablespoons of the pasta water to a bowl. Add the oil to the bowl and mix well. Drain the spaghetti and zucchini and add to the bowl. Add salt and pepper to taste. Toss well serve and sprinkle parmesan on top. Yield 2 servings. Per serving: 288 calories (22 percent from fat), 7.1 g fat (1.7 g saturated, 2.6 g monounsaturated), 4 mg cholesterol, 10.0 g protein, 46.2 g carbohydrates, 27 g fiber, 101 mg sodium. (Linda Gassenheimer is the author of over 30 cookbooks, including her newest, “The 12-Week Diabetes Cookbook.” Listen to Linda on www.WDNA.org and all major podcast sites. Email her at [email protected].) ©2024 Tribune Content Agency, LLC