1Cook and drain linguine as directed on package, omitting salt.
2Meanwhile, in 12-skillet nonstick, heat oil over medium heat. Cook salmon in oil 4 to 5 minutes, stirring gently and frequently, until salmon flakes easily with fork (salmon may break apart). Remove from skillet.
3Increase heat to medium-high. Add mushrooms, asparagus and garlic to skillet; cook and stir 2 minutes. Stir in basil, tomatoes and onions; cook and stir 1 minute longer.
4In 2-cup glass measuring cup, stir cornstarch into broth. Add to vegetable mixture. Cook and stir 1 to 2 minutes or until sauce is thickened and bubbly. Stir in salmon. Serve over linguine. Sprinkle with cheese.