Healthy Baked Salmon Meatballs with Green Goddess Recipe

If you’re searching for a recipe that’s both nourishing and utterly delicious, I can’t recommend my Healthy Baked Salmon Meatballs with Green Goddess Recipe enough. These meatballs have a perfect balance of tender, flaky salmon and fresh zucchini, all baked to juicy perfection. What truly sets this recipe apart is the creamy, herb-packed Green Goddess sauce that just takes every bite to the next level. Whether you’re making it for a weekday dinner or an impressive appetizer for friends, you’ll find this dish hits every note of healthy comfort food—without any fuss.

this Recipe

Ingredients You’ll Need

I love how these ingredients work together to keep the meatballs light but flavorful, with a gorgeous sauce that’s so fresh you’ll want to drizzle it on everything. When you shop, look for wild-caught sockeye salmon if possible—it makes a big difference in taste and quality.

• Sockeye Salmon: Skin removed and checked for bones – lean with rich flavor and perfect texture for meatballs.
• Zucchini: Peeled and chopped finely to add moisture and a subtle sweetness that keeps the meatballs tender.
• Coconut Flour: This grain-free flour acts as a binder and keeps the meatballs light compared to traditional breadcrumbs.
• Garlic Powder: Adds warm, savory notes—fix it to your taste but I like to keep it balanced.
• Onion Powder: Brings depth without overpowering the salmon’s delicate flavor.
• Sea Salt: Enhances all the fresh flavors; the right salt amount is key here.
• Black Pepper: Optional for AIP diets but I love the slight kick it adds.
• Avocado Oil: Keeps the meatballs moist and adds healthy fats without a strong flavor.
• Avocado (for the Green Goddess): Creamy base for the sauce, making it luxuriously smooth yet healthy.
• Fresh Parsley: Brings a bright earthy herbaceousness that pairs perfectly with salmon.
• Fresh Basil: Adds a subtle sweetness and fresh aroma to the sauce.
• Olive Oil: For richness and balance in the Green Goddess dressing.
• Lemon Juice: Adds necessary acidity and brightness to cut through the richness.
• Sea Salt (for the sauce): Just a pinch to perfectly season the dip.

Variations

One of the things I love most about this Healthy Baked Salmon Meatballs with Green Goddess Recipe is how flexible it is—you can tweak it depending on what you have in your kitchen or your dietary needs.

• Herb Variations: I’ve swapped the parsley and basil for dill and chives, which gives the meatballs a Scandinavian twist I adore.
• Spice it Up: Adding a pinch of smoked paprika or cayenne pepper to the meatballs brings a different dimension if you’re craving something more bold.
• Make it AIP: Simply leave out the black pepper and use extra herbs for flavor, and it still turns out fantastic.
• Green Goddess Alternatives: Sometimes I blend in cilantro or add a little green onion for a new flavor profile.

How to Make Healthy Baked Salmon Meatballs with Green Goddess Recipe

Step 1: Prep Your Ingredients with Care

Start by preheating your oven to 350°F and lining a baking sheet with parchment paper. It’s such a simple step but setting up at the start saves frustration later. Next, use a food processor to finely chop your peeled zucchini — then wrap it in cheesecloth or a clean kitchen towel and squeeze out some moisture. This trick helps your meatballs hold together without being soggy. I discovered this when my first batch fell apart in the oven, and I never look back!

Step 2: Grind the Salmon and Mix Everything

After deseeding any pin bones from your salmon (this is super important for texture and safety), pulse it in the food processor until it’s finely ground. Then, toss the salmon into the bowl with your zucchini, coconut flour, garlic and onion powders, salt, and pepper if using. Add avocado oil for moisture. Mix everything gently but thoroughly—you want the mixture well combined, but don’t overwork it or you’ll end up with dense meatballs.

Step 3: Shape and Bake

Roll the mixture into evenly sized meatballs, about the size of a golf ball. I use slightly wet hands to keep the mixture from sticking to me. Place them on your prepared baking sheet spaced evenly. Bake for 15-18 minutes until they’re just cooked through and springy to the touch. Keep an eye on them at the 15-minute mark—you don’t want to dry them out. This timing worked perfectly in my oven, but adjust slightly if yours tends to run hot or cool.

Step 4: Whip Up the Green Goddess Sauce

While the meatballs bake, blend avocado, fresh parsley, basil, olive oil, lemon juice, and salt in a high-speed blender until smooth and creamy. This sauce is the magic touch that lifts the whole dish—it’s fresh, vibrant, and complements the salmon beautifully. I always double the sauce because it’s so addictive!

Step 5: Serve and Enjoy

Plate the meatballs and drizzle or dollop your Green Goddess over the top. I also love serving extra sauce on the side for dipping—guests often want more! The contrast of warm, tender meatballs and the cool, bright sauce is just fantastic.

How to Serve Healthy Baked Salmon Meatballs with Green Goddess Recipe

Garnishes

I usually sprinkle a little extra chopped fresh parsley or basil on top, just for that lovely pop of green and freshness. A light dusting of lemon zest is also fantastic for a little zing. Sometimes I like to add toasted pine nuts on top for crunch—it’s a nice contrast to the smooth meatballs and creamy sauce.

Side Dishes

My go-to side with these meatballs is a simple arugula salad dressed with lemon and olive oil, or roasted seasonal veggies like asparagus or Brussels sprouts. If you want some carbs, cauliflower rice or mashed sweet potatoes complement the flavors nicely without overpowering the dish.

Creative Ways to Present

For a fun party appetizer, I arrange these meatballs on a platter with little skewers and serve alongside bowls of Green Goddess sauce for dipping. Another time, I made mini sliders by piling the meatballs on gluten-free buns with a dollop of the sauce and fresh greens—an absolute hit at my family gathering!

Make Ahead and Storage

Storing Leftovers

I store leftover salmon meatballs in an airtight container in the fridge for up to 3 days. The Green Goddess sauce keeps beautifully too, just give it a good stir before serving again. This makes for a quick lunch option that feels special without any extra effort.

Freezing

These meatballs freeze wonderfully. After baking, let them cool completely, then place on a baking sheet in a single layer to freeze individually. Once solid, I transfer them to a freezer-safe bag for up to 2 months. Defrost overnight in the fridge before reheating.

Reheating

To reheat, I prefer warming the meatballs in the oven at 325°F for about 10 minutes to keep them from drying out. Microwave works in a pinch but can make them a bit rubbery. The sauce is best served cold or at room temp, so I store it separately and just spoon it over after reheating.

FAQs

Final Thoughts

I’m genuinely thrilled every time I make these Healthy Baked Salmon Meatballs with Green Goddess Recipe—they’re one of those dishes that feel like a treat but are truly good for you. My family gobbles them up and always asks when I’m making them again. If you want to impress with minimal effort and nourish yourself at the same time, this recipe is a must-try. I can’t wait for you to enjoy it as much as I do!

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