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Barramundi and peach salad

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Try this delicious barramundi and peach salad for a refreshing meal on a warm day. It can be enjoyed for lunch or dinner.

  • Serves4
  • Cook time10 minutes
  • Prep time10 minutes
Barramundi and peach salad


  • 2 tbs olive oil
  • 4 (about 125g each) Coles Australian Barramundi Portions Skin On
  • 120g pkt Coles Australian Baby Spinach & Rocket
  • 600g cherry tomatoes, halved
  • 1 medium avocado, stoned, peeled, sliced
  • 2 medium yellow peaches, stoned, cut into thin wedges
  • 400g can Edgell Black Beans, rinsed, drained
  • 1/4 cup (60ml) red wine vinegar
  • 1/4 cup (35g) chopped hazelnuts

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Heat a large non-stick frying pan over high heat. Drizzle half the oil over the barramundi. Cook for 4 mins each side or until golden brown and cooked through. Transfer to a plate and cover with foil to keep warm.
  2. Step 2

    Combine the spinach and rocket, tomato, avocado, peach and black beans in a bowl. Combine the vinegar and remaining oil in a screw-top jar and shake to combine. Pour half the dressing over the salad and toss to combine.
  3. Step 3

    Divide the salad and barramundi among serving plates. Drizzle with the remaining dressing and sprinkle with hazelnuts to serve.

    Boost it: For added fibre and wholegrains, try serving this dish with rye or wholegrain bread. Go for 1 slice per person.