Preparation

• If you’re using fresh salmon, bake it at 375°F (190°C) for 15–20 minutes, or until it flakes easily with a fork. Once cooled slightly, flake the salmon with a fork and set it aside. You can also use leftover cooked salmon for a quicker option.
• In a large mixing bowl, combine the flaked salmon, almond flour, eggs, chopped parsley, green onions, minced garlic, Dijon mustard, smoked paprika, salt, and pepper. Mix everything gently but thoroughly.
• Scoop about 1 ½ tablespoons of the mixture and roll into balls. You should end up with around 14–16 bite-sized salmon balls. Place them on a parchment-lined baking sheet and lightly spray them with olive oil.
• Bake the salmon balls in a preheated oven at 400°F (200°C) for 18–20 minutes, flipping them halfway through so they brown evenly. They’re ready when golden on the outside and firm to the touch.
• While the salmon balls are baking, blend all the avocado sauce ingredients in a food processor or blender until smooth. Add water a little at a time until you reach your desired consistency.
• Serve the warm salmon balls with a generous drizzle of creamy avocado sauce, or serve the sauce on the side for dipping. They go wonderfully with a light salad, over rice, or even wrapped in lettuce or pita.