Mix soup with lemon juice. Set aside. Combine mushrooms with sliced vegetables. Place even amounts of vegetable mixture onto centre of each of 6 (12"/30 cm) aluminum foil squares.
Top each with a salmon fillet and season with a generous dash of pepper. Top salmon with even amounts of dill and sauce. Seal foil tightly around edges to form pouches and place with seam up to cook.
GRILL on barbecue at 500°F (260°C) - about 15 minutes. Open foil pouches carefully to avoid steam.
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