1 lg. can sockey salmon (7 3/4 oz.)
1 pkg. 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 c. 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 degrees for 25 minutes. Preheat oven. Serves 4-6.