Here’s a recipe idea for Baked Salmon Meatballs with Creamy Avocado Sauce — light, flavorful, and perfect for a healthy dinner or appetizer.
🐟 Baked Salmon Meatballs with Creamy Avocado Sauce
Ingredients
For the Salmon Meatballs:
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1 lb (450g) fresh salmon fillet (skin removed)
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1 cup panko breadcrumbs (or almond flour for low-carb)
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1 large egg
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2 cloves garlic, minced
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2 green onions, finely chopped
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2 tbsp fresh parsley or dill, finely chopped
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1 tbsp lemon juice
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1 tsp Dijon mustard
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½ tsp paprika
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Salt and pepper to taste
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2 tbsp olive oil (for brushing)
For the Creamy Avocado Sauce:
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1 ripe avocado
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½ cup plain Greek yogurt (or sour cream)
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2 tbsp lime juice (or lemon juice)
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1 small clove garlic
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2 tbsp fresh cilantro or parsley
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1–2 tbsp olive oil
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Salt and pepper, to taste
Instructions
1. Prepare the Salmon Meatballs
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Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
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Roughly chop the salmon and pulse in a food processor until finely minced (but not pureed).
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In a mixing bowl, combine salmon, breadcrumbs, egg, garlic, green onions, parsley, lemon juice, Dijon mustard, paprika, salt, and pepper. Mix until evenly combined.
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Using damp hands, shape mixture into small meatballs (about 1 ½ inches wide). Place on prepared baking sheet.
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Lightly brush or spray meatballs with olive oil.
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Bake for 14–16 minutes, until cooked through and slightly golden.
2. Make the Creamy Avocado Sauce
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In a blender or food processor, combine avocado, Greek yogurt, lime juice, garlic, cilantro, olive oil, salt, and pepper.
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Blend until smooth and creamy. Adjust consistency with a tablespoon of water if needed.
3. Serve
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Arrange the baked salmon meatballs on a platter.
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Drizzle or serve with the creamy avocado sauce on the side.
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Garnish with fresh herbs and a squeeze of lemon.
🌿 Serving Ideas
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Serve as an appetizer with toothpicks.
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Pair with quinoa or rice bowls and roasted vegetables.
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Tuck into pita wraps or lettuce cups with the avocado sauce as dressing.
