Pan-Seared Barramundi with Lemon Myrtle and Herb Salad

By AislePrompt Editorial · Published 2026-05-22 · Updated 2026-05-22

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Lightly pan-seared Australian barramundi seasoned with native lemon myrtle served alongside a fresh, vibrant herb salad. This Australian-inspired seafood recipe, ready in about 20 minutes, pairs barramundi fillets, lemon myrtle powder, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 10 min Serves 4 Australian cuisine 280 cal/serving

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Ingredients

4 fillets (6 oz each) barramundi fillets
1 tsp lemon myrtle powder
3 tbsp olive oil
1 tsp sea salt
1/2 tsp black pepper
1 cup, chopped mixed fresh herbs (parsley, chives, coriander)
2 cups baby spinach
2 tbsp, fresh lemon juice
2 tbsp extra virgin olive oil

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Instructions

Step 1: Pat dry 4 barramundi fillets and sprinkle evenly with 1 tsp lemon myrtle powder, 1 tsp sea salt, and 1/2 tsp black pepper on both sides.
Step 2: Heat 3 tbsp olive oil in a large non-stick skillet over medium-high heat. Once shimmering, place the fillets skin-side down and cook for 4-5 minutes until the skin is crisp and golden.
Step 3: Carefully flip the fillets and cook for an additional 2-3 minutes until the fish is opaque and flakes easily with a fork. Remove from heat.
Step 4: In a medium bowl, toss 1 cup chopped mixed fresh herbs and 2 cups baby spinach with 2 tbsp fresh lemon juice and 2 tbsp extra virgin olive oil until lightly coated and fragrant.
Step 5: Serve the barramundi fillets atop the herb salad for a fresh, aromatic dish highlighting native Australian flavors.