Ingredients

• 1 lb salmon fillet, skin removed
• 1 teaspoon kosher salt
• 1 teaspoon pepper
• 1 tablespoon butter
• 8 oz ziti pasta
• 1 (4-oz) can sliced mushrooms, drained
• 1 (8.5-oz) can peas, drained
• ¼ cup sherry
• 1 (15-oz) jar Alfredo sauce
• ¼ cup processed cheese sauce
• Cooking spray
• ¼ cup shredded Mexican cheese blend
• ½ cup french-fried onions

Steps

1. Preheat oven to 400°F. Bring water to boil for pasta in large saucepan. Trim any gray areas off salmon, then cut into 1-inch chunks; season with salt and pepper.
2. Preheat large sauté pan on medium-high 2–3 minutes. Place butter in pan and swirl to coat. Add salmon; cover and cook 2–3 minutes, stirring occasionally.
3. Stir pasta into boiling water. Boil 5 minutes, stirring occasionally. Drain mushrooms and peas. Add sherry, Alfredo sauce, cheese sauce, and mushrooms to salmon; simmer 2 minutes.
4. Drain pasta and return to saucepan; stir in salmon mixture and peas. Coat 8-inch square baking dish with spray. Spoon salmon mixture into dish and top with remaining ingredients. Bake 15 minutes. Let stand 5 minutes before serving.

Ingredients

• 4 cups gourmet salad greens
• ¼ cup roasted red peppers, drained
• 1 (14-oz) can artichoke hearts, drained
• 1 (2.25-oz) can sliced black olives, drained
• 1 tablespoon capers, drained
• 2 tablespoons Caesar salad dressing

Steps

1. Place salad greens in salad bowl. Dice red peppers. Drain artichokes and olives.
2. Layer ingredients in center of salad in this order: artichokes, olives, red peppers, and capers. Pour dressing over top of salad and serve.