Salmon meatballs with lemon bechamel

Salmon Meatballs with Lemon Bechamel

Ingredients

• 1 lb fresh salmon, skin removed
• 1/2 cup almond flour
• 1 egg, beaten
• 2 tablespoons fresh parsley, chopped
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons olive oil

For the Lemon Bechamel:

• 2 tablespoons butter
• 1 cup almond milk
• 1 tablespoon fresh lemon juice
• 1 teaspoon lemon zest
• Salt and pepper to taste

Instructions

1. Preheat the oven to 375 degrees F (190 degrees C).
2. In a large bowl, combine the salmon, almond flour, egg, parsley, salt, and pepper. Mix until well combined.
3. Form the mixture into 1-inch meatballs and place on a baking sheet.
4. Heat the olive oil in a large skillet over medium heat. Add the meatballs and cook until browned on all sides, about 5 minutes.
5. Transfer the meatballs to the oven and bake for 10-15 minutes, or until cooked through.
6. While the meatballs are baking, make the lemon bechamel. Melt the butter in a small saucepan over medium heat. Add the almond milk, lemon juice, and lemon zest. Season with salt and pepper. Simmer until the sauce has thickened, about 5 minutes.
7. Serve the meatballs with the lemon bechamel drizzled over the top.

Preparation Time

• Preparation time: 15 minutes
• Cooking time: 20 minutes
• Total time: 35 minutes

Nutritional Information

• Calories: 350
• Fat: 22g
• Carbohydrates: 5g
• Protein: 30g

Recipes (external)

• Diet Doctor recipes on Salmon meatballs with lemon bechamel
• Allrecipes Salmon meatballs with lemon bechamel
• Ruled.me recipes on Salmon meatballs with lemon bechamel
• Food.com recipes on Salmon meatballs with lemon bechamel
• Pinterest recipes on Salmon meatballs with lemon bechamel
• You Tube recipes on Salmon meatballs with lemon bechamel