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Silverbeet, lentil and fetta salad with barramundi

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  • Low fat per serve

Pan fry barramundi and serve on a salad of silverbeet, lentils, fetta and toasted walnuts for a tasty and easy weeknight meal that's ready in 20 minutes.

  • Serves4
  • Cook time20 minutes
Barramundi served on top of silverbeet, lentil and fetta salad with a lemon wedge as a garnish


  • 4 Coles Australian Barramundi Portions Skin Off
  • 1 tbs coarsely chopped dill
  • 1 tsp fennel seeds
  • ¼ cup (60ml) olive oil
  • 2 lemons, zested, juiced
  • 1 bunch silverbeet, leaves trimmed, finely shredded
  • 250g cooked baby beetroot, cut into quarters
  • 400g can lentils, rinsed, drained
  • 1 red onion, thinly sliced
  • 100g fetta, crumbled
  • ⅓ cup (35g) walnuts, toasted, coarsely chopped

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

    Place the barramundi, dill, fennel seeds, half the oil, half the lemon juice and half the lemon zest in a large bowl. Season. Toss to combine.
  2. Step 2

    Combine the silverbeet, beetroot, lentils, onion, fetta, walnut and remaining lemon zest in a large bowl. Drizzle with the remaining oil and remaining lemon juice. Season. Gently toss to combine.
  3. Step 3

    Heat a large frying pan over medium-high heat. Add the barramundi and cook for 2-3 mins each side or until golden brown and the flesh flakes easily when gently tested with a fork. Transfer to a plate.
  4. Step 4

    Divide the silverbeet mixture and barramundi among serving plates.