Baked Salmon Meatballs
These baked salmon meatballs are dairy-free, gluten-free and ready in just 30 minutes. Perfect for dinner or as an appetizer!
Serving: 4
Calories: 335kcal
Ingredients
- 250 g cooked salmon fillet
- 1 egg
- 80 g almond flour
- 1 teaspoon lemon zest
- 1 tablespoon basil leaves, finely chopped
- 1 clove garlic, finely grated
- 2 tablespoon extra-virgin olive oil
- sea salt and black pepper
For the Avocado dip:
- 1 medium-ripe avocado
- 1 tablespoon dairy-free or regular Greek-style yogurt
- 1 teaspoon organic lemon zest
- 1 teaspoon organic lemon juice
- 1 clove garlic, finely grated
- 1 teaspoon red chili pepper, finely chopped
- sea salt and black pepper
Instructions
- Preheat oven to 180ºC/350ºF. Line a baking sheet with parchment paper.
- Place the salmon in a large bowl and mash it lightly with a fork. Fold in the almond flour, lemon zest, basil leaves and garlic and give it a nice mix. Add in the egg, and mix all the ingredients until well combined. If the mixture is a bit dry, add a splash of olive oil. If it’s too wet, add more almond flour. Season with sea salt and black pepper to taste.
- Use your hands or an ice-cream scoop to form even-sized meatballs, then arrange them on the prepared baking tray.
- Brush each meatball with olive oil and bake for about 10-12 minutes, until golden and cooked through.
- In the meantime prepare the avocado dip: place the avocado in a bowl and mash it well with a fork until creamy. Fold in the yogurt, lemon juice and zest, garlic and sea salt and black pepper to taste. Mix all the ingredients, then add as much chopped red chilli as you like.
- Remove the salmon meatballs from the oven and serve with the avocado dip on the side.
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Nutrition
Calories: 335kcal | Carbohydrates: 9g | Protein: 21g | Fat: 26g | Saturated Fat: 3g | Cholesterol: 93mg | Sodium: 259mg | Potassium: 467mg | Fiber: 5g | Sugar: 1g | Vitamin A: 256IU | Vitamin C: 9mg | Calcium: 227mg | Iron: 2mg
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.