Salmon Baked in Sour Cream

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

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 sour cream sauce over. Spread with sliced onion and sprinkle with parsley.

Cover and bake in preheated 350 degree F oven for 30 minutes.

Yield: 4-6 servings