Baked Salmon Meatballs w/ Avocado Green Goddess (Paleo, Whole30, AIP & Keto)

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These baked salmon meatballs are a healthy and simple main dish!

Course Main Dish

Cuisine Global

Prep Time 15

Cook Time 15

Servings servings

Calories 484

Author Michelle

Ingredients

For the salmon meatballs

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

For the avocado green goddess (optional)

1 medium avocado
½ cup fresh parsley
½ cup fresh basil
⅓ cup olive oil
2 tbsp lemon juice
½ tsp sea salt

Instructions

Preheat the oven to 350 F and line a baking sheet with parchment paper.
Using a food processor, chop the zucchini until fine. Use a cheesecloth or paper towel to squeeze out some of the excess moisture and set aside in a large bowl.
Check the salmon for any pin bones and remove them. Using the same food processor, process the salmon until ground.
Combine the salmon with the zucchini and mix in the remainder of the ingredients. Mix until thoroughly combined.
Roll the salmon mixture into meatballs and place on the baking sheet.
Bake in the preheated oven for 15-18 minutes or until baked through. Set aside.
Prepare the green goddess by combining all of the ingredients in a high-speed blender until smooth.
Serve the meatballs with the green goddess and enjoy!

Notes

All nutrition facts are an estimation and not exact.

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