Ingredients
- Salmon fillets, skinless and boneless: 1 pound
- Breadcrumbs: 1/2 cup
- Egg: 1 large
- Fresh dill, chopped: 2 tablespoons
- Lemon juice: 1 tablespoon
- Garlic powder: 1/2 teaspoon
- Avocado: 1 ripe
- Greek yogurt: 1/4 cup
Instructions
- Step 1: Preheat oven to 400°F (200°C). Lightly grease a baking sheet.
- Step 2: In a large bowl, flake the salmon with a fork. Add breadcrumbs, egg, dill, lemon juice, and garlic powder. Mix well until combined.
- Step 3: Roll the salmon mixture into small balls, about 1-inch in diameter. Place the salmon balls onto the prepared baking sheet.
- Step 4: Bake for 12-15 minutes, or until the salmon balls are cooked through and slightly golden brown.
- Step 5: While the salmon balls are baking, prepare the avocado sauce. In a blender or food processor, combine the avocado and Greek yogurt. Blend until smooth and creamy. Add a squeeze of lemon juice and salt to taste.
- Step 6: Serve the baked salmon balls immediately with the creamy avocado sauce for dipping.
Notes
- Store leftover salmon balls and avocado sauce separately in airtight containers in the refrigerator for up to 2 days.
- Reheat the salmon balls gently in a low oven or air fryer to prevent them from drying out; avoid microwaving for best texture.
- Serve these salmon balls over a bed of quinoa or mixed greens for a complete and nutritious meal.
- For extra flavor, gently sauté the chopped dill in a little olive oil before adding it to the salmon mixture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American