Dilled Sour Cream Salmon

1 (14 3/4 ounce) can salmon
1 tablespoon lemon juice
1/2 teaspoon salt
Dash of black pepper
1 cup commercial sour cream
1/2 teaspoon dried dill weed
1 medium onion, thinly sliced
1 tablespoon chopped parsley

Preheat oven to 350 degrees F.

Drain salmon liquid into a mixing bowl. Add lemon juice, salt, pepper, sour cream and dill weed. Mix to a smooth sauce. Break salmon into large chunks, removing skin and bones, and put in a buttered 1-quart casserole dish. Pour dilled sour cream sauce over the top. Place onion slices evenly over top, and sprinkle with parsley.

Cover and bake for 30 minutes.

Yield: 4-6 servings