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.