1 large can sockey Salmon (7 3/4 oz.)
1 package frozen or fresh broccoli
1 chopped onion
1 Tbsp. butter
1 can cream of celery soup
1 (4 oz.) can mushrooms
1/4-1/2 cup Parmesan
1/2 tsp. salt
1/2 tsp. dill weed
1/2 tsp. pepper
2 Tbsp. lemon juice

Drain Salmon reserving liquid and break into chunks. Defrost broccoli or use fresh. Cut into bite-size pieces. Saute onion until limp in butter. Add soup; heat through. Stir in mushrooms, cheese, spices, lemon juice and Salmon liquid. Spread over arranged broccoli and Salmon. Bake in shallow baking dish at 350 F for 25 minutes. Preheat oven.

Serves 4-6