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.