Title: John Geckle's Salmon, Tomatoes, Peppers, Onions on Angelh
Categories: Healthy Pasta Salmon
Yield: 4 Servings

16	oz	Ripe tomatoes, coarsely
		Chopped
1	c	Onion slices
1	c	Sweet red and yellow pepper
		Slices
1	tb	Capers, rinsed
1	ts	Minced garlic
1/4	c	Red wine vinegar
2	tb	Fresh thyme (or 2 tsp.
		Dried)
		Freshly ground black pepper
		To taste
8	oz	Salmon fillet, washed and
		Drained (or a fresh tuna
		Fillet)
1 1/4	c	Whole-wheat angel-hair
		Pasta

Boil 3 quarts of water. Cook the tomatoes, onion, peppers, capers, garlic, vinegar, thyme, and black pepper in a large, covered non-stick skillet over high heat for about 10 minutes. Place the fish on top of the vegetables in the skillet, and drizzle on some of the vegetable juices. Turn the burner down to medium, cover the skillet, and cook the fish, allowing 8 to 10 minutes per inch of thickness. Meanwhile, add the pasta to the boiling water. Cook it according to the package directions. When the salmon flakes easily with a fork, remove it from the skillet and divide it between two dinner plates. Drain the pasta, pour the vegetable and fish juice over the pasta and stir together. Serve with the salmon. 2 servings. Per serving: 555 calories, 9.5 g fat (15% of calories), 38 g protein, 87.8 g carbohydrates, 5 g fiber

[John] I didn't measure the vegetables. I used one red pepper, one yellow pepper, and one yellow onion and sliced them in a food processor. I also used 2 cans of Del Monte Fresh Cut Tomato Wedges and ignored the "no-salt-added" recommendation. This yielded more than two servings of the outstanding vegetable mixture. The red wine vinegar adds a lightly acidic whisper and the thyme, capers and garlic finish this mixture for a burst of tomato-herbed flavor. If it were an opera I would stand and shout "Bravo!" My supermarket didn't have whole wheat angel-hair pasta so I substituted spaghetti which was rather thin and quite similar to angel-hair.

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