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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, minced garlic, dill, parsley, Dijon mustard, salt, pepper, and lemon juice. Mix until well combined.
Form the mixture into 1 1/2-inch meatballs and place them on the prepared baking sheet.
Bake the meatballs for 12-15 minutes, or until they are firm and cooked through.
For the Creamy 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.
Taste and adjust seasoning as needed.
To Serve:
Serve the salmon meatballs warm with a generous drizzle of the creamy avocado sauce. Garnish with extra fresh herbs if desired.
Enjoy these tender and flavorful baked salmon meatballs with a deliciously creamy avocado sauce for a healthy, fresh, and satisfying meal! 🧆🥑
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