12oz.center-cut salmon filletsliced into ¼” thick slices
Bring a large pot of salted water to a boil. Cook the carrots and turnips for about 4 minutes or until just cooked through. Remove from water but do not discard the water. Reserve vegetables.
Use the boiling water to cook the spaghetti according to package directions. Drain and reserve.
Heat a large sauté pan over medium-high heat. Add the oil and onions. Cook until starting to brown (about 2 minutes). Add the mushrooms and continue to cook until softened and brown (about 3 minutes). Add the carrots, turnips, garlic and thyme. Sauté until browned and garlic is aromatic (about 1 minute).
Deglaze the pan with wine. Cook for 30 seconds. Remove everything from the pan and reserve.
Melt butter in the pan, when it stops foaming, whisk in flour. Whisk in the stock and continue to cook until the sauce is thickened (about 4 minutes).
Stir the reserved vegetables into the sauce, along with the salmon. Stir to heat through and cook the salmon (about 3 minutes). Stir in lemon juice.
Taste and adjust seasoning. Divide between 4 bowls and sprinkle with parsley.