Salmon and Pasta Primavera 8 ounces uncooked linguine pasta 2 cups sugar snap peas 2 tablespoons butter 1 pound salmon fillet or 1 (15 ounce) can salmon 1 1/2 cups fresh mushrooms 3/4 cup chopped onion 1 cup chicken broth 3 tablespoons all-purpose flour 1/2 teaspoon salt 1 teaspoon dill weed 1/4 teaspoon thyme 1/4 teaspoon rosemary 1/4 cup dry white wine 1/4 cup heavy cream Cook pasta according to package directions, adding sugar snap peas during the last 3 to 4 minutes. Drain. Bake salmon, flake, and set aside. In a large skillet, melt butter; add mushrooms and onion. Sauté for 3 to 4 minutes. Whisk together broth, flour, salt and herbs; add wine and cream; gently stir in salmon. Cook until heated through. Serve over pasta and snap peas. Serves 6.