Salmon and pasta primavera

Ingredients:

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

Preparation:

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. Saute 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.