Combine sun-dried tomatoes, cashews, and garlic in a food processor. Process, and then add in the basil. Slowly drizzle in olive oil. Season to taste with salt and pepper.

Heat oil in a frying pan on a low flame and cook pepper strips, carrots, and mushrooms until softened, about five to six minutes.

Toss the cooked noodles with the broccoli, mushrooms, peppers, and carrots. Season with salt to taste. For added flavor, incorporate desired amount of pesto to the noodles and vegetables before adding the salmon. Place the salmon on top of the noodles. Spread the pesto on the salmon and garnish with sesame seeds and scallions.