In a saucepan, saute onion, zucchini & mushrooms until tender-crisp; place in a large bowl & set aside.
In saucepan, melt butter & remove from heat. Stir in water & sauce mix. Return to heat & bring to a boil, stirring constantly. Reduce heat & simmer 3 minutes.
To bowl of sauteed vegetables add drained salmon chunks & a small amount of cooked ‘dill sauce’. Lay out tortilla shells on a work surface & divide mixture between them. Blend together remaining dill sauce, reserved salmon juice & soup.
Preheat oven to 350 F. In a 9 X 13-inch baking dish, spread some sauce over the bottom. Lay filled, rolled tortillas single file in baking dish. Pour remaining sauce over all & top with grated cheese combo. Bake about 30-40 minutes.