1 medium onion, thinnly sliced 1 tbsp chopped parsley
Drain salmon liquid into a mixing bowl. Add lemon juice,salt pepper, Sour cream and dill weed. Mix to a smooth sause. Break salmon into large chunks. Put into a buttered 1 quart casserole dish. Pour sour cream sauce over. Spread with sliced onion and sprinkle with parsley. Cover and bake at 350 for 30 minutes