Description
These savory baked salmon meatballs are light, packed with protein and healthy fats, and paired with a creamy, tangy avocado sauce. Perfect for an easy, healthy, and flavorful weeknight dinner.
Ingredients
Scale
- 1 lb (450g) fresh salmon fillets, skinless and boneless
- ½ cup (60g) panko breadcrumbs
- 1 large egg, room temperature
- ¼ cup chopped fresh parsley
- 2 cloves garlic, minced
- 2 tablespoons finely chopped red onion
- Zest of 1 lemon
- Salt to taste (about ¾ teaspoon kosher salt)
- Black pepper to taste (about ½ teaspoon)
- 1 ripe medium avocado
- ¼ cup (60g) full-fat Greek yogurt
- 2 tablespoons chopped fresh cilantro
- 1 tablespoon olive oil
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it to prevent sticking.
- Finely chop the salmon or pulse it in a food processor until minced but not mushy.
- In a large bowl, combine the chopped salmon, panko breadcrumbs, egg, chopped parsley, minced garlic, finely chopped red onion, lemon zest, salt, and black pepper. Mix gently until just combined, avoiding overmixing.
- Wet your hands and shape the mixture into 1½-inch meatballs, about 16 in total. Place them evenly spaced on the prepared baking sheet.
- Drizzle the meatballs lightly with olive oil. Bake in the preheated oven for 18-20 minutes, flipping halfway through if desired, until firm to the touch and slightly golden.
- While the meatballs bake, combine the ripe avocado, Greek yogurt, lemon juice from the same lemon, chopped cilantro, a pinch of salt, and a drizzle of olive oil in a blender or food processor. Blend until smooth and creamy. Adjust seasoning and consistency as needed.
- Serve the meatballs warm with a generous dollop or drizzle of the tangy avocado sauce.
Notes
Use wet hands to form meatballs to prevent sticking. Avoid overmixing the salmon mixture to keep texture tender. Make the avocado sauce just before serving to prevent browning. Baking time may vary depending on oven and meatball size. Panko breadcrumbs keep meatballs light; gluten-free panko or crushed crackers can be used as substitutes. For a spicy kick, add red pepper flakes or jalapeño to the meatball mix.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 4 meatballs with avo
- Calories: 280
- Fat: 16
- Carbohydrates: 8
- Fiber: 4
- Protein: 25
Keywords: salmon meatballs, baked salmon, avocado sauce, healthy dinner, easy recipe, weeknight meal, protein-rich, omega-3