In a large mixing bowl, combine flaked cooked salmon, one beaten egg, breadcrumbs, fresh parsley, dill, minced garlic, chopped green onion, lemon zest, and juice. Season with salt and pepper. Mix until well incorporated.

Shape the salmon mixture into golf ball-sized meatballs, about 12-14 total. Place them on a baking sheet, ensuring space between each meatball.

Heat a nonstick skillet over medium heat and add olive oil. Once hot, gently place meatballs in the skillet and cook for 3-4 minutes on each side until golden brown.

Prepare the creamy avocado sauce by blending avocado, Greek yogurt, olive oil, lemon juice, and garlic until smooth. Add water if necessary to thin.

Serve meatballs warm, drizzled with avocado sauce or alongside for dipping.