BAKED SALMON MEATBALLS WITH CREAMY AVOCADO SAUCE

Ingredients:

For the Salmon Meatballs:

1 lb salmon fillet, skin removed and finely chopped

1/2 cup panko breadcrumbs

1 egg

2 cloves garlic, minced

1 tablespoon fresh dill, chopped

1 tablespoon fresh parsley, chopped

1 teaspoon Dijon mustard

1/2 teaspoon salt

1/4 teaspoon black pepper

1 tablespoon lemon juice

For the Creamy Avocado Sauce:

1 ripe avocado

1/4 cup plain Greek yogurt

1 clove garlic

1 tablespoon lime juice

1 tablespoon olive oil

Salt and pepper, to taste

Directions:

Prepare the Salmon Meatballs: Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper. In a large bowl, combine the chopped salmon, panko breadcrumbs, egg, garlic, dill, parsley, Dijon mustard, salt, pepper, and lemon juice. Mix until just combined.

Shape the Meatballs: Scoop the mixture and shape it into small meatballs, about 1 to 1.5 inches in diameter. Place the meatballs on the prepared baking sheet, spaced evenly.

Bake: Bake the salmon meatballs for 15-18 minutes, or until they are firm and cooked through. They should be lightly golden on the outside.

Make the Avocado Sauce: While the meatballs are baking, prepare the avocado sauce. In a blender or food processor, combine the avocado, Greek yogurt, garlic, lime juice, olive oil, salt, and pepper. Blend until smooth and creamy. Adjust seasoning to taste.