Start by placing your fresh salmon on a clean cutting board and, using a sharp knife, finely chop it into small pieces. Aim for a slightly chunky texture rather than a smooth paste, as this helps keep the meatballs tender and juicy after baking.

Transfer the chopped salmon into a large mixing bowl. Add the egg, almond flour, minced garlic, chopped parsley, lemon juice, salt, and black pepper. Using a spoon or clean hands, gently mix everything together just until combined. Be careful not to overmix, as this can make the meatballs dense instead of soft and moist.

Scoop a small portion of the mixture and roll it between your palms to form evenly sized meatballs. Try to keep them uniform in size so they cook evenly. If the mixture feels too sticky, lightly wet your hands or chill the mixture for a few minutes before shaping.

Line a baking tray with parchment paper and lightly grease it if needed. Arrange the meatballs on the tray, leaving a little space between each one so they cook evenly and develop a slight golden exterior.

Place the tray in a preheated oven at 200°C (400°F) and bake for 12–15 minutes. Keep an eye on them toward the end—once they turn lightly golden and are cooked through, remove them from the oven to prevent drying out.

While the meatballs are baking, prepare the sauce by adding ripe avocado, Greek yogurt, lemon juice, garlic, and salt into a blender. Blend until completely smooth and creamy, stopping to scrape down the sides if needed.

Check the consistency of the sauce and gradually add a small amount of water, blending again until it reaches your desired smooth and pourable texture. It should be creamy but easy to drizzle.

Once the meatballs are done, let them rest for a minute, then serve them warm. Drizzle the creamy avocado sauce generously over the top or serve it on the side as a dip for a fresh, flavorful finish.