Baked Salmon Meatballs with Avocado Cream Sauce

Shopping list

• 1 lb salmon fillet — skin removed and finely chopped

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• 0.5 cup panko breadcrumbs

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• 1 egg

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• 2 garlic cloves — minced

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• 1 tbsp fresh dill — chopped

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• 1 tbsp fresh parsley — chopped

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• 1 tsp Dijon mustard

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• 0.5 tsp salt

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• 0.25 tsp black pepper

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• 1 tbsp lemon juice

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• 1 ripe avocado

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• 0.25 cup plain Greek yogurt

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• 1 garlic clove

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• 1 tbsp lime juice

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• 1 tbsp olive oil

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• salt and black pepper

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Step by step

1. 1

   Prep the pan: Preheat the oven to 400°F. Line a baking sheet or baking dish with parchment paper or lightly grease it.

2. 2

   Make the salmon mixture: In a large bowl, combine the chopped salmon, panko, egg, minced garlic, dill, parsley, Dijon mustard, salt, black pepper, and lemon juice. Mix gently just until combined.

3. 3

   Shape the meatballs: Form the mixture into small meatballs, about 1 to 1½ inches wide. Place them on the prepared pan with a little space between each one.

4. 4

   Bake the meatballs: Bake for 15– 18 minutes, until the salmon meatballs are lightly golden, cooked through, and reach 145°F in the center. Do not overbake.

5. 5

   Make the avocado sauce: While the meatballs bake, blend the avocado, Greek yogurt, garlic clove, lime juice, olive oil, salt, and black pepper until smooth and creamy.

6. 6

   Serve: Spoon or dollop the avocado cream sauce over the warm salmon meatballs and serve right away. Add a little extra dill or parsley on top if you like.