Ingredients
\n2 teaspoons lemon juice
\n2 tablespoons basil pesto
\n1\/4 cup salad dressing-type mayonnaise
\n1\/4 cup part-skim ricotta cheese
\n8 ounces fusilli pasta
\n1 pound fresh salmon fillets
\ncooking spray
\n1\/4 teaspoon garlic powder
\n1\/2 teaspoon salt
\n1\/8 teaspoon pepper
\nplastic wrap
\n4 ounces field greens salad blend (romaine, curly endive, fris\u00e9e, radicchio, carrots) <\/p>\n
Steps
\n1. Fill large saucepan half full of water. Cover and bring to a boil on high for pasta. Combine in large bowl: lemon juice, pesto, salad dressing, and ricotta cheese; set aside.
\n2. Stir pasta into boiling water. Cook 7\u20138 minutes, stirring occasionally, or until tender.
\n3. Place salmon in microwave-safe dish. Coat salmon with cooking spray; sprinkle with garlic powder, salt, and pepper. Cover dish tightly with plastic wrap (turn one corner back to vent); microwave on HIGH 4\u20135 minutes or until fish is opaque and separates easily with a fork. (Thicker parts may take longer; remove thin parts to avoid over-cooking.)
\n4. Drain pasta; rinse with cold water. Chill quickly by plunging pasta into ice water; drain well and stir into pesto mixture. Break salmon apart while adding to mixture (discard skin\/dark flesh); mix to blend. Divide salad greens on serving plates; top with salmon mixture and serve.
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