Baked Salmon Meatballs with Avocado Green Goddess Sauce
Enjoy these baked salmon meatballs paired with a creamy avocado green goddess sauce for a nutritious and flavorful meal that's perfect for any occasion.
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.
Notes
To store leftovers, place them in an airtight container in the fridge for up to 3 days. Reheat in an oven or skillet to preserve texture. Can freeze in a freezer-safe container for up to three months.