Baked Salmon Meatballs with Creamy Avocado Sauce

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.

Prepare the salmon meatballs: In a large bowl, combine the finely chopped salmon, breadcrumbs, onion, garlic, parsley, beaten egg, Dijon mustard, lemon zest, salt, and pepper. Mix gently until everything is combined but do not overwork.

Form the meatballs: Using your hands or a small scoop, shape the mixture into 1–1.5 inch meatballs. Place them on the baking sheet, spacing them evenly.

Bake the meatballs: Drizzle or brush a little olive oil over the meatballs. Bake in the preheated oven for 12–15 minutes or until the salmon is cooked through and the meatballs are golden on the outside.

Make the avocado sauce: While the meatballs bake, combine the avocado, Greek yogurt, lemon juice, garlic, salt, and pepper in a blender or food processor. Blend until smooth and creamy. Add a little water or milk if you want a thinner consistency.

Serve: Plate the warm salmon meatballs with a generous dollop of creamy avocado sauce on the side or drizzled on top.

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