Instructions: Cook pasta according to package directions, adding sugar snap peas during the last 3-4 minutes. Drain. Bake salmon, flake, and set aside. In a large skillet, melt butter, add mushrooms and onion; saute 3 - 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.

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