https://www.bettycrocker.com/recipe...c0-021152e95d21

According to the recipe it's 3g carb per serving. I subbed cream for the milk (had I thought of it I would have used sour cream) & my count was 2.9g. Pretty low for a lovely & filling dish! We had a small salad with it & it was just enough.

The only other changes I made was doubling the dill (I'm fond of dill) and using sharp Cheddar instead of Swiss or Jarlsberg as that is all I have on hand. I had tried making this about 6 months ago but used pink salmon instead of red & regular onions instead of green. Not very good. So keep the red salmon & green onions - they are essential! Not to mention - tasty.

Oh - another note - I had a larger can of salmon so drained it & divvied it up. It came out to 5 ounces of salmon for the recipe. And don't bother removing the skin & bones - that's a hassle & makes no difference. Even my fish-bone hating husband didn't notice the bones.