Baked Salmon Meatballs with Avocado Crema
Ingredients:
For the Salmon Meatballs:
1 lb skinless salmon, cut into chunks
½ medium onion, grated
¼ cup whole wheat breadcrumbs
1 cup watercress, finely chopped
1 egg white
1 tablespoon garlic, minced
¾ teaspoon salt
½ teaspoon ground black pepper
½ teaspoon paprika
½ teaspoon ground oregano
For the Avocado Crema:
1 ripe avocado
¼ cup plain Greek yogurt
1 tablespoon lime juice
1 small garlic clove, minced
½ teaspoon salt
2 tablespoons water (adjust for consistency)
Instructions:
Preheat your oven to 350°F and line a baking sheet with parchment paper or lightly grease it.
Place the salmon chunks in a food processor and pulse until finely chopped. (If using canned salmon, drain well and flake with a fork.) Transfer to a bowl.
Add the grated onion, breadcrumbs, chopped watercress, egg white, garlic, salt, pepper, paprika, and oregano to the bowl. Mix thoroughly.
Form the mixture into meatballs using about 2 tablespoons per ball. Place evenly on the baking sheet.
Bake for 15–18 minutes until the meatballs are firm, slightly golden, and cooked through (internal temperature should reach 145°F).
While the meatballs are baking, make the avocado crema: Blend avocado, Greek yogurt, lime juice, garlic, salt, and water until smooth. Adjust water to get your desired consistency.
Serve the salmon meatballs warm, topped with avocado crema. They go great with rice, salad, roasted veggies, or tucked into a pita.
Notes:
Store leftovers in the fridge for up to 4 days or freeze for up to 3 months.
To reheat, bake at 350°F for 10–12 minutes, air fry for 5–7 minutes, or microwave for 1–2 minutes.
You can swap breadcrumbs with almond flour or crushed pork rinds for a gluten-free option.
Air fryer option: Bake at 375°F for 8–10 minutes, shaking halfway through.
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