Bring a large saucepan of water to boil and prepare pasta according to package directions.
Heat 1-1/2 tablespoons olive oil in large nonstick skillet over medium-high heat. Add a single layer of mushrooms and onions and cook, without stirring, for about 5 minutes or until mushrooms become red-brown on one side. Turn ingredients and cook about 5 minutes more, until other side is same color.
Add edamame and stir. Add tomato and sprinkle with flour and salt; stir for 3-4 minutes to slightly cook the flour. Pour in wine and broth, and then stir to integrate flour into the liquid. Cook until sauce thickens, about 5-10 minutes.
In a separate skillet, cook salmon in remaining olive oil, for about 3 minutes on each side. Add cooked pasta to other ingredients and gently stir to combine. Cook until thoroughly warm and top with salmon strips to serve.