Warm Moroccan Barramundi Salad

28’s Home Nutrition Program (portions based on our Women’s ‘Healthy Weight Maintenance’ Eating Plan)
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Dinner, Lunch, Main Course, Salad
Servings 1


  • 1 cup sweet potato cut into cubes
  • 1 small parsnip sliced
  • 1 teaspoon extra-virgin olive oil
  • ¼ tsp ground cumin
  • ¼ tsp ground paprika
  • ¼ tsp ground coriander
  • Salt and pepper to taste
  • 1 frozen Birds Eye Ocean Selections Barramundi Portion – Moroccan
  • 1 cup spinach
  • 1 tbsp pistachios
  • 2 tbsp pomegranate seeds
  • ½ lemon juiced


  • Preheat the oven to 200°C on a fan forced setting and line a large baking tray.
  • Lay the chopped sweet potato and parsnip out on half the tray and drizzle over the olive oil. Add the spices and top to coat them all. Season with salt and pepper and place the tray in the oven to cook for 10 minutes.
  • After this time, add the frozen Birds Eye Barramundi to the tray, skin side down and return it to the oven for a further 30 minutes.
  • Add the spinach to a bowl and top it with the roast vegetables.
  • Break the barramundi up into smaller pieces, discarding the skin and add it to the salad bowl.
  • Next, add the pistachios and pomegranates. Drizzle over the lemon juice to serve.

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.