Baked Salmon Meatballs with Avocado Green Goddess Sauce (Paleo, Whole30, AIP & Keto) Recipe are a delightful way to enjoy a healthy meal without sacrificing flavor. Perfect for busy weeknights or meal prepping for the week ahead, these meatballs are simple to whip up and packed with nutritious ingredients. The creamy avocado green goddess sauce adds a zesty touch that elevates this dish further, making it satisfying and enjoyable for everyone.
Recipe Information
Prep Time: 15 minutes
Cook Time: 18 minutes
Total Time: 33 minutes
Servings: 4
Difficulty Level: Easy
Nutrition Information (per serving)
Calories: 320
Protein: 23g
Carbohydrates: 8g
Fat: 22g
Fiber: 3g
Sugar: 1g
Sodium: 560mg
Why Make Baked Salmon Meatballs with Avocado Green Goddess Sauce (Paleo, Whole30, AIP & Keto) Recipe
Baked Salmon Meatballs with Avocado Green Goddess Sauce (Paleo, Whole30, AIP & Keto) Recipe are not only healthy but incredibly versatile. Packed with omega-3 rich salmon and nutrient-dense vegetables, these meatballs provide a fantastic source of protein and healthy fats. This recipe is not just good for you; it’s also delightful for your taste buds. Plus, you can customize the flavors to suit your dietary preferences or what you have on hand, making it a foolproof option for a nutritious meal.
How to Make Baked Salmon Meatballs with Avocado Green Goddess Sauce (Paleo, Whole30, AIP & Keto) Recipe Step by Step
Ingredients
- 16 oz sockeye salmon, skin removed
- 1 cup zucchini, peeled and chopped (about 1 small zucchini)
- ¼ cup coconut flour
- 2 tsp garlic powder
- 2 tsp onion powder
- ¾ tsp sea salt
- ½ tsp black pepper (omit for AIP)
- 3 tbsp avocado oil
- 1 medium avocado
- ½ cup fresh parsley
- ½ cup fresh basil
- ⅓ cup olive oil
- 2 tbsp lemon juice
- ½ tsp sea salt
Directions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prepare for baking the meatballs. Using a food processor, finely chop the peeled and chopped zucchini. Then, place the zucchini in a cheesecloth or paper towel and squeeze out excess moisture to avoid soggy meatballs. Set this aside in a large mixing bowl. Carefully check the salmon for any pin bones and remove them. Then, process the salmon in the same food processor until it reaches a ground consistency. Combine the ground salmon with the squeezed zucchini and add the coconut flour, garlic powder, onion powder, sea salt, black pepper (if using), and avocado oil. Mix thoroughly until all ingredients are well incorporated. Roll the salmon mixture into evenly sized meatballs and place them spaced out on the prepared baking sheet. Bake the meatballs in the preheated oven for 15-18 minutes or until they are cooked through and firm to the touch. While the meatballs bake, prepare the sauce by combining the avocado, fresh parsley, fresh basil, olive oil, lemon juice, and sea salt in a high-speed blender. Blend everything together until smooth and creamy. Serve the warm salmon meatballs drizzled or dipped in the avocado green goddess sauce. Enjoy immediately for best flavor and texture.
How to Serve Baked Salmon Meatballs with Avocado Green Goddess Sauce (Paleo, Whole30, AIP & Keto) Recipe
You can serve these incredible meatballs alongside a fresh green salad or roasted vegetables for a well-rounded meal. Another option is to pair them with cauliflower rice for a low-carb experience that’s equally delicious. For a fun twist, you can serve them in lettuce wraps for a refreshing appetizer or light lunch.
How to Store Baked Salmon Meatballs with Avocado Green Goddess Sauce (Paleo, Whole30, AIP & Keto) Recipe
To store your leftover meatballs, place them in an airtight container in the fridge, where they will stay fresh for up to 3 days. For reheating, warm them in an oven or skillet to preserve their crispy texture. If you want to keep them longer, you can freeze the meatballs in a freezer-safe container for up to three months. When you’re ready to enjoy them again, thaw in the fridge overnight and reheat as desired.
Expert Tips for Cooking Baked Salmon Meatballs with Avocado Green Goddess Sauce (Paleo, Whole30, AIP & Keto) Recipe
- Make sure to squeeze out excess moisture from the zucchini to keep the meatballs from becoming soggy.
- Use fresh herbs for the sauce to enhance the flavor profile. Dried herbs may alter the texture.
- Don’t overmix the salmon mixture; this will help your meatballs stay tender.
- Consider adding a pinch of red pepper flakes for a spicy twist.
- For a different flavor, substitute the olive oil in the sauce with avocado oil.
Delicious Variations of Baked Salmon Meatballs with Avocado Green Goddess Sauce (Paleo, Whole30, AIP & Keto) Recipe
For a spicier version, try adding diced jalapeños or crushed red pepper flakes to the meatball mixture. You can also create a lemon herb variation by adding lemon zest and dill to the meatballs. If you’d like to go vegetarian, substitute the salmon with cooked quinoa and finely chopped veggies to create quinoa patties that are equally flavorful.
Baked Salmon Meatballs with Avocado Green Goddess Sauce (Paleo, Whole30, AIP & Keto) Recipe is a delightful and nutritious meal that everyone should try. Bursting with flavor and healthy ingredients, these meatballs are perfect for any occasion. Whether you’re new to cooking or an experienced chef, you’ll love how easy and versatile this recipe is! So gather the ingredients, roll up your sleeves, and enjoy a great meal today!
Baked Salmon Meatballs with Avocado Green Goddess Sauce
Ingredients
For the Meatballs
- 16 oz sockeye salmon, skin removed
- 1 cup zucchini, peeled and chopped (about 1 small zucchini) Squeeze out excess moisture
- ¼ cup coconut flour
- 2 tsp garlic powder
- 2 tsp onion powder
- ¾ tsp sea salt
- ½ tsp black pepper (omit for AIP)
- 3 tbsp avocado oil
For the Avocado Green Goddess Sauce
- 1 medium avocado
- ½ cup fresh parsley
- ½ cup fresh basil
- ⅓ cup olive oil Can substitute with avocado oil
- 2 tbsp lemon juice
- ½ tsp sea salt
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Finely chop the peeled and chopped zucchini using a food processor.
- Place the zucchini in a cheesecloth or paper towel and squeeze out excess moisture.
- Check the salmon for any pin bones and remove them.
- Process the salmon in the food processor until it reaches a ground consistency.
- Combine the ground salmon with the squeezed zucchini and add the coconut flour, garlic powder, onion powder, sea salt, black pepper (if using), and avocado oil.
- Mix thoroughly until all ingredients are well incorporated.
- Roll the salmon mixture into evenly sized meatballs and place them spaced out on the prepared baking sheet.
Baking
- Bake the meatballs in the preheated oven for 15-18 minutes or until they are cooked through and firm to the touch.
Making the Sauce
- While the meatballs bake, prepare the sauce by combining the avocado, fresh parsley, fresh basil, olive oil, lemon juice, and sea salt in a high-speed blender.
- Blend everything together until smooth and creamy.
Serving
- Serve the warm salmon meatballs drizzled or dipped in the avocado green goddess sauce.
- Enjoy immediately for best flavor and texture.
