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Greek Barramundi & Potato Salad

Greek Barramundi & Potato Salad

with Kalamata Olives

Recipe Development TeamUpdated on November 03, 2025

Get up to $230 off

Get up to $230 off

Calories

:

425 kcal

Protein

:

38.3g protein

Preparation Time

:

35 minutes

Difficulty

:

Easy

Allergens:

Fish
Milk
May contain traces of allergens
Crustaceans
Molluscs

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.

Ingredients

Serving amount

280 g

Barramundi

(Contains: Fish May be present: Crustaceans, Molluscs.)

1

Red Onion

1 packet

Green Beans

1 packet

Baby Spinach Leaves

2

Potato

1 sachet

Garlic & Herb Seasoning

1 packet

Kalamata Olives

1

Lemon

1

Baby Broccoli

1 packet

Fetta Cubes

(Contains: Milk)

Nutritional Values

Calories425 kcal

Energy (kJ)1780 kJ

Fat16 g

of which saturates5.4 g

Carbohydrate31.9 g

of which sugars11.8 g

Dietary Fibre9.8 g

Protein38.3 g

Sodium859 mg

The average adult daily energy intake is 8700 kJ

Cooking Steps

1

Custom Recipe: If you've upgraded to barramundi, season the barramundi on both sides, then flavour as above.

2

• Trim and halve green beans. Trim and roughly chop baby broccoli. • Finely chop red onion (see ingredients). • Roughly chop kalamata olives. • Zest lemon and slice into wedges.

TIP: If you don't like raw onion in salads, feel free to leave it out!

3

• In a medium bowl, combine lemon zest, garlic & herb seasoning and a drizzle of olive oil. Add chicken tenderloins, tossing to coat.

4

Custom Recipe: Prepare frying pan as above. Cook barramundi until cooked through, 3-4 minutes each side (depending on thickness). Barramundi is cooked through when it turns from translucent to white.

5

• To saucepan with the potato add baby spinach leaves, olives, and onion (use less if desired!). • Drizzle with olive oil, then add a generous squeeze of lemon juice. Crumble in fetta cubes. • Gently toss to combine. Season to taste.

6

Custom Recipe: Top the potato-olive toss with Greek barramundi.

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