Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
16                      uncooked manicotti shells
4         cups          water
4         slices        lemon
1/2       teaspoon      salt
1/4       teaspoon      pepper
1         pound         salmon fillets
                        Parmesan Sauce (see sauce)
1         cup           ricotta cheese
1         cup           shredded mozzarella cheese (4 ounces)
1/2       teaspoon      pepper
1/4       teaspoon      salt
2         cups          frozen broccoli flowerets, thawed and drained (large pieces cut up)
1         can (4 to 4 1/2 ounces) tiny shrimp, rinsed and drained
1/4       cup           shredded Parmesan cheese 
                        chopped green onion, if desired

Preparation:

1. Cook and drain manicotti shells as directed on package; set aside. 2. Heat water, lemon, 1/2 teaspoon salt and 1/4 teaspoon pepper to boiling in 10-inch skillet; reduce heat to low. Cover and simmer 5 minutes. Add salmon. Heat to boiling; reduce heat to low. Simmer uncovered 7 to 10 minutes or until salmon flakes easily with fork. Carefully remove salmon with slotted spatula; cool 15 minutes. Remove and discard skin and bones; break up salmon. 3. Prepare Parmesan Sauce. 4. Heat oven to 350 degrees. Spray 2 rectangular baking dishes, 11x7x1 1/2 inches, with cooking spray. Mix ricotta cheese, mozzarella cheese, 1/2 teaspoon pepper and 1/4 teaspoon salt in medium bowl. Stir in salmon and broccoli. 5. Spread 1/4 cup sauce over bottom of each baking dish. Fill manicotti shells with salmon mixture. Place shells on sauce in baking dishes. Stir shrimp into remaining sauce; pour evenly over shells. Sprinkle with Parmesan cheese. 6. Bake uncovered about 45 minutes or until hot and bubbly. Sprinkle with onion.