Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.

Place the finely chopped salmon in a large bowl. Add the beaten egg, panko, red onion, garlic, parsley, Dijon, lemon zest and juice, smoked paprika, salt, and pepper.

Gently mix until just combined. Avoid overworking the mixture to keep meatballs tender.

Using a tablespoon or small cookie scoop, portion the mixture and roll into 1-inch meatballs. You should get about 18–20 meatballs.

Place them on the prepared baking sheet and lightly brush each with olive oil for browning.

Bake for 12–14 minutes, until the meatballs are set and starting to brown at the edges. Internal temperature should reach 145°F (63°C). If you like a slightly crisper exterior, broil for 1–2 minutes watching closely.

While the meatballs bake, add the avocado, yogurt, lime juice, garlic, cilantro, and a pinch of salt and pepper to a blender or food processor.

Blend until smooth, adding a tablespoon of water at a time to reach your desired consistency.

Spoon the creamy avocado sauce onto a platter or individual plates and top with warm salmon meatballs. Garnish with extra chopped herbs and a lemon wedge.