Pan-Seared Barramundi with Lemon Myrtle and Roasted Beetroot Salad

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender pan-seared barramundi fillets seasoned with native Australian lemon myrtle, served alongside a vibrant roasted beetroot and feta salad. This australian-inspired seafood (gluten free) ready in about 50 minutes pairs fillets (6 oz each) 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 420 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: 15 min Cook: 35 min Serves 4 Australian cuisine 420 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 400°F (200°C). Toss 3 medium peeled and cubed beetroot with 1 tbsp olive oil and 1/2 tsp salt. Spread on a baking tray and roast for 30 minutes until tender and slightly caramelized, turning halfway through.
  2. Step 2: While beets roast, season 4 barramundi fillets with 1 tsp lemon myrtle powder, 1 tsp salt, and 1/2 tsp black pepper. Heat 2 tbsp olive oil in a large non-stick skillet over medium-high heat. Sear fillets skin-side down for 4-5 minutes until skin is crisp, then flip and cook an additional 2-3 minutes until opaque and flaky.
  3. Step 3: In a large bowl, whisk together 2 tbsp balsamic vinegar, 1 tbsp honey, 1 tbsp lemon juice, and 1 tbsp olive oil. Add 3 cups baby spinach, 1 small thinly sliced red onion, roasted beetroot, 100 g crumbled feta cheese, and 1/4 cup toasted chopped walnuts. Toss gently to combine and serve alongside the barramundi fillets.

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Frequently asked questions

How long does Pan-Seared Barramundi with Lemon Myrtle and Roasted Beetroot Salad take to make?

Total time is about 50 minutes (15 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Pan-Seared Barramundi with Lemon Myrtle and Roasted Beetroot Salad?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep lemon myrtle powder from drying out.

Can I substitute ingredients in Pan-Seared Barramundi with Lemon Myrtle and Roasted Beetroot Salad?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Pan-Seared Barramundi with Lemon Myrtle and Roasted Beetroot Salad for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Pan-Seared Barramundi with Lemon Myrtle and Roasted Beetroot Salad gluten free?

Yes — this recipe is tagged gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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