HelloHero: Peppercorn Salmon

Name: HelloHero: Peppercorn Salmon with Veggie Fries & Cucumber Salad
Total time: 45 min
Yield: 2
Cuisine: Modern
Ingredients: olive oil; 1 packet salmon; 1 Beetroot; 2 Carrot; 1 sachet Classic Roast Seasoning; ¼ tsp Cracked Black Pepper; 1 cucumber; 1 packet Mixed Salad Leaves; ½ packet balsamic glaze; 1 packet mayonnaise

with Veggie Fries & Cucumber Salad

Recipe Development TeamUpdated on April 01, 2026

Get tasty recipes from just $6 per serving

Calories

528 kcal

Protein

32.3g protein

Total

45 minutes

Difficulty

Easy

Calorie Smart

Under 40g carbs

Bestseller

Allergens:

Fish
Sulphites
Eggs
Gluten
Eggs
Fish
Milk
Traces of Cashew
Almond
Sesame
Soy
May contain traces of allergens
Wheat

You know you’re in for a good night when the only thing standing between you and this classy salmon dish is a matter of minutes. With only the most tender salmon cut, a punchy pepper crusting and baked veggie fries, you just can't go wrong. This recipe is under 650kcal per serving and under 40g carbohydrates per serving.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

1 packet

salmon

(Contains: Fish; )

Beetroot

Carrot

1 sachet

Classic Roast Seasoning

¼ tsp

Cracked Black Pepper

cucumber

1 packet

Mixed Salad Leaves

½ packet

balsamic glaze

(Contains: Sulphites; May be present: Gluten, Eggs, Fish, Milk, Cashew, Almond, Sesame, Soy)

1 packet

mayonnaise

(Contains: Eggs; May be present: Fish, Wheat, Cashew, Almond, Sesame, Soy)

Not included in your delivery

olive oil

Nutrition Values

Energy (kJ)2212 kJ

Calories528 kcal

Fat35.3 g

of which saturates6.1 g

Carbohydrate23 g

of which sugars15.5 g

Dietary Fibre9.9 g

Protein32.3 g

Sodium914 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Large Frying Pan

•Baking Tray

•Baking Paper

Cooking Steps

PDF

• Preheat oven to 220°C/200°C fan-forced. • Cut beetroot and carrot into fries. • Meanwhile, crush black peppercorns (see ingredients) with a mortar and pestle or in their sachet using a rolling pin. • SPICY! Peppercorns can be spicy, use less if you're sensitive to heat! In a small bowl, combine black peppercorns and a drizzle of olive oil.

• Place veggie fries on a lined oven tray. Drizzle with olive oil, sprinkle with Aussie spice blend and season. • Toss to coat, spread out evenly, then bake until tender, 25-30 minutes.

• When the veggies have 10 minutes remaining, pat the salmon dry with paper towel and season on both sides. Spread the peppercorn mixture over the salmon using the back of a spoon. • Place salmon on a second lined oven tray. Lightly coat or spray with olive oil and bake until the salmon is just cooked through, 8-10 minutes. • Meanwhile, thinly slice cucumber into half-moons. • In a medium bowl, add mixed salad leaves and balsamic & olive oil dressing. Toss to coat. Season to taste.

TIP: Patting the skin dry helps it crisp up in the pan!