Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

In a large mixing bowl, combine chopped salmon, breadcrumbs, grated Parmesan cheese, egg, parsley, minced garlic, lemon juice, salt, and pepper. Mix gently until just combined.

Roll portions of the salmon mixture into golf ball-sized meatballs and place on the baking sheet with space between them.

Bake the meatballs for 15 to 18 minutes until golden brown and cooked to an internal temperature of 145°F (63°C).

In a blender, combine avocado, Greek yogurt, lime juice, and minced garlic. Blend until smooth and creamy.

Serve the warm meatballs with the creamy avocado sauce for dipping.