Description

These Baked Salmon Meatballs are a flavorful and healthy paleo, Whole30, AIP, and keto-friendly dish. Made with sockeye salmon, zucchini, and coconut flour, they bake to perfection and pair wonderfully with a creamy, herbaceous Avocado Green Goddess sauce. This recipe is simple to make, packed with nutrients, and perfect for a wholesome meal.

Ingredients

Scale

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

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Instructions

Preheat oven and prepare baking sheet: Preheat the oven to 350°F and line a baking sheet with parchment paper to prevent sticking.
Process and prepare zucchini: Using a food processor, finely chop the peeled and chopped zucchini. Place the chopped zucchini in a cheesecloth or paper towel and squeeze out some of the excess moisture, then set aside in a large mixing bowl.
Prepare salmon: Check the salmon carefully for any pin bones and remove them. Use the food processor to grind the salmon until finely processed.
Combine ingredients for meatballs: Add the ground salmon to the bowl with zucchini. Mix in coconut flour, garlic powder, onion powder, sea salt, black pepper (if using), and avocado oil. Stir thoroughly until all ingredients are well combined into a uniform mixture.
Form meatballs: Roll the salmon mixture into evenly sized meatballs and place them spaced out on the prepared baking sheet.
Bake the meatballs: Bake the meatballs in the preheated oven for 15 to 18 minutes or until they are cooked through and firm to the touch. Remove from oven and set aside.
Prepare the Avocado Green Goddess sauce: In a high-speed blender, combine avocado, fresh parsley, fresh basil, olive oil, lemon juice, and sea salt. Blend until smooth and creamy.
Serve: Plate the baked salmon meatballs and drizzle or serve alongside with the avocado green goddess sauce. Enjoy this nutritious and delicious meal!

Notes

All nutrition facts are estimations and may vary depending on ingredient brands and portion sizes.
The photos and content of this recipe are copyright protected and should not be copied or shared without permission.
For AIP compliance, omit black pepper from the meatballs.
Make sure to squeeze out excess moisture from zucchini to prevent soggy meatballs.
Serve immediately for best texture and flavor, or store leftovers refrigerated up to 3 days.

Nutrition

Serving Size: 1 serving (approx. 4 meatballs with sauce)
Calories: 320
Sugar: 2g
Sodium: 450mg
Fat: 22g
Saturated Fat: 4g
Unsaturated Fat: 16g
Trans Fat: 0g
Carbohydrates: 8g
Fiber: 4g
Protein: 25g
Cholesterol: 85mg