Description
Baked Salmon Meatballs with Creamy Avocado Sauce are a delightful combination of flavors that make for a nutritious and satisfying meal. These tender, flavorful meatballs are made from fresh salmon, complemented by a creamy avocado sauce that adds a rich, tangy finish. Perfect for busy weeknights or gatherings, this dish is quick to prepare and can be served in various ways—over greens, in wraps, or as appetizers. Packed with protein and healthy fats, these meatballs align with clean eating principles while being utterly delicious.
Ingredients
Scale
- 1 pound skinless salmon
- ½ medium onion
- ¼ cup + 2 tablespoons whole wheat panko breadcrumbs
- 3 tablespoons minced cilantro
- 1 egg white
- 2 garlic cloves
- ¾ teaspoon salt
- ½ teaspoon ground pepper
- ½ teaspoon paprika
- ½ teaspoon ground oregano
- ¾ California avocado
- 3 tablespoons fat-free plain Greek yogurt
- ½ lime (juiced)
- 5 tablespoons water
- ¼ – ½ teaspoon chipotle chili powder
Instructions
- Preheat the oven to 400°F (200°C).
- In a food processor, blend together salmon, onion, panko breadcrumbs, cilantro, egg white, garlic, salt, pepper, paprika, and oregano until mixed but slightly chunky.
- Form the mixture into small meatballs (about two inches in diameter) and place on a parchment-lined baking sheet.
- Bake for about 18 minutes until golden brown and cooked through.
- For the creamy avocado sauce, mash avocado in a bowl and mix with Greek yogurt, garlic, lime juice, water, cilantro, chipotle chili powder, salt, and pepper until smooth.
- Serve warm meatballs topped with avocado sauce.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 3 meatballs (150g)
- Calories: 280
- Sugar: 1g
- Sodium: 370mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 24g
- Cholesterol: 65mg