Herb Salsa Barramundi with Rainbow Slaw

28’s Home Nutrition Program (portions based on our Women’s ‘Healthy Weight Maintenance’ Eating Plan)
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Dinner, Lunch
Cuisine Australian
Servings 1


  • 2 tablespoons quinoa rinsed
  • 1 teaspoon extra-virgin olive oil
  • 1 fillet thawed Birds Eye Ocean Selections Barramundi – Herb Salsa
  • 1 cup rocket
  • ½ carrot julienned or grated
  • 1/3 zucchini julienned or grated
  • ¼ cup red cabbage
  • 2 tablespoons fresh parsley roughly torn
  • 1 teaspoon extra-virgin olive oil
  • ½ lemon juiced


  • Begin by cooking the quinoa according to package instructions.
  • Heat the extra-virgin olive oil in a frying pan and add the thawed barramundi fillet to the pan. Cook for 4 minutes, before turning it onto the other side and cooking it for another 4-5 minutes.
  • In the meantime, assemble the Rainbow Slaw by adding the rocket, carrot, zucchini, red cabbage, and parsley to a bowl. Drizzle with extra-virgin olive oil and the lemon juice and stir to combine.
  • Once cooked, stir the quinoa through the slaw.
  • Transfer the slaw to a plate and serve alongside the cooked barramundi.
Keyword Spring, Summer

Posted by Shahna Sarpi

Shahna is a qualified nutritionist passionate about helping people live a nourished life through healthy eating and lifestyle practices. Utilising a whole foods approach to nutrition, Shahna aims to educate and inspire people to become their healthiest selves. With a love of food and being in the kitchen, she enjoys cooking up a storm and creating healthy recipes that everyone will enjoy.