Baked Salmon Meatballs with Creamy Avocado Sauce

Ingredients:

For the Salmon Meatballs:

• 1 lb fresh salmon fillet, skin removed and finely chopped
• 1/2 cup breadcrumbs
• 1 egg, lightly beaten
• 1/4 cup green onions, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon fresh dill, chopped
• Zest of 1 lemon
• Salt and black pepper, to taste
• Olive oil spray

For the Creamy Avocado Sauce:

• 1 ripe avocado, peeled and pitted
• 1/4 cup Greek yogurt (or sour cream)
• Juice of 1 lime
• 1 clove garlic, minced
• Salt and black pepper, to taste
• 2 tablespoons fresh cilantro or parsley, chopped (for garnish)

Instructions:

Prepare the Salmon Meatballs:

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, combine the finely chopped salmon, breadcrumbs, egg, green onions, garlic, dill, lemon zest, salt, and pepper.
3. Mix until the ingredients are well incorporated, being careful not to overmix.
4. Form the mixture into 1-inch meatballs and place them on the prepared baking sheet.
5. Lightly spray the meatballs with olive oil to help them brown.

Bake the Meatballs:

1. Bake in the preheated oven for 15-18 minutes, or until the salmon meatballs are cooked through and lightly browned on top.

Prepare the Creamy Avocado Sauce:

1. In a food processor, blend the avocado, Greek yogurt, lime juice, garlic, salt, and pepper until smooth and creamy.
2. If needed, add a tablespoon of water for a smoother consistency.

Serve:

1. Arrange the salmon meatballs on a platter and drizzle with the creamy avocado sauce.
2. Garnish with fresh cilantro or parsley for an extra pop of color.

Variations:

Spicy Option: Add a pinch of cayenne pepper or a dash of hot sauce to the meatball mixture for a spicy kick.
Low-Carb Alternative: Replace breadcrumbs with almond flour for a low-carb version.