Ingredients
2 teaspoons lemon juice
2 tablespoons basil pesto
1/4 cup salad dressing-type mayonnaise
1/4 cup part-skim ricotta cheese
8 ounces fusilli pasta
1 pound fresh salmon fillets
cooking spray
1/4 teaspoon garlic powder
1/2 teaspoon salt
1/8 teaspoon pepper
plastic wrap
4 ounces field greens salad blend (romaine, curly endive, frisée, radicchio, carrots)

Steps
1. 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.
2. Stir pasta into boiling water. Cook 7–8 minutes, stirring occasionally, or until tender.
3. 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 4–5 minutes or until fish is opaque and separates easily with a fork. (Thicker parts may take longer; remove thin parts to avoid over-cooking.)
4. 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. CALORIES (per 1/6 recipe) 350kcal; FAT 15g; CHOL 55 mg; SODIUM 380 mg; CARB 31g; FIBER 2g; PROTEIN 23g; VIT A 20%; VIT C 10%; CALC 8%; IRON 10%