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Salmon + Pasta Primavera

Source of Recipe

from tigger at rdj
A delicious meal that is delicately flavored and will be requested over
and over. Serve with warm bread. For a change of pace, substitute 1
pound medium shrimp, peeled and deveined, for the salmon.

Salmon + Pasta Primavera

8 ounces uncooked linguine pasta
2 cups sugar snap peas
1 pound salmon fillet
2 tablespoons butter
1 1/2 cups sliced fresh mushrooms
3/4 cup chopped onion
1 cup chicken broth
3 tablespoons flour
1/2 teaspoon salt
1 teaspoon Dill Weed
1/4 teaspoon Thyme Leaves
1/4 teaspoon Rosemary Leaves
1/4 cup dry white wine
1/4 cup heavy cream

Cook pasta al dente to package directions, adding sugar
snap peas during the last 3-4 minutes of cooking. Drain.
Cook salmon as desired; flake and set aside.
In a large skillet, melt butter and add mushrooms and onion.
Saute 3-4 minutes.
Whisk together broth, flour, salt and herbs and add to skillet.
Bring to a boil, stirring constantly; simmer 2 minutes.
Add wine and cream; gently stir in salmon.
Cook until heated through.
Serve over pasta and snap peas.
Makes 6 servings.