1.  Make pesto by combining fresh basil leaves, lemon juice, olive oil, cashews, salt, and pepper in small blender or food processor.  Mix until thoroughly blended. 
2. Place salmon in a pan and cover with water.  Heat on high heat on stovetop until water boils. Cover, turn off heat, and allow to poach for 10 minutes.  Drain and remove salmon. 
3. Boil water in a pot for pasta.  Add pasta.  Cook for 5 to 10 minues, until  a few minutes from done.  Add the zuchinni coins a couple minutes before it finishes. Remove pasta--if possible, save the water.  
4. Blanch the mustard greens in the pasta water or in fresh water for 2 minutes.  
5. Combine salmon, pasta + zuchinni, mustard greens, and pesto. Definitely ensure the salmon and pasta get the pesto on it. The greens can stand on their own. 

Tip:  Add thinly sliced raw Jerusalem Artichoke (Sunchoke) for some extra texture and sweetness.