Cajun Blackened Catfish with Roasted Asparagus

This is an example of a meal that Solin would create to include in your personalized meal plan.

Cajun Blackened Catfish with Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Cajun Blackened Catfish with Roasted Asparagus

Enjoy a beautifully spiced, crispy-edged catfish fillet paired with tender roasted asparagus for a dinner that's both flavorful and balanced. The bold Cajun seasoning brings a spicy kick while the light oils enhance the dish without weighing it down.

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NUTRITION

333kcal
Protein
40.3g
Fat
14.6g
Carbs
7.3g

SERVINGS

1 serving

INGREDIENTS

7 ounces Catfish Fillet

1 tsp Olive Oil (for blackening)

8 Asparagus Spears

1 tsp Olive Oil (for roasting)

1 tsp Cajun Seasoning

1 Lemon Wedge

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    Rinse and pat the catfish fillet dry. Brush it lightly with 1 teaspoon of olive oil.

  • 3

    Generously sprinkle the catfish with Cajun seasoning on both sides.

  • 4

    Heat a non-stick cast iron skillet over medium-high heat. Once hot, add the catfish and sear for about 2 minutes on each side until a dark, blackened crust forms.

  • 5

    While the fish is searing, trim the tough ends off the asparagus and toss them in 1 teaspoon of olive oil with a pinch of salt.

  • 6

    Spread the asparagus on a baking sheet and roast in the preheated oven for 8-10 minutes until tender.

  • 7

    Plate the blackened catfish alongside the roasted asparagus and garnish with a fresh lemon wedge for squeezing on top.

  • 8

    Serve immediately and enjoy the spicy, savory flavors of your meal.

Cajun Blackened Catfish with Roasted Asparagus

This is an example of a meal that Solin would create to include in your personalized meal plan.

Cajun Blackened Catfish with Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Cajun Blackened Catfish with Roasted Asparagus

Enjoy a beautifully spiced, crispy-edged catfish fillet paired with tender roasted asparagus for a dinner that's both flavorful and balanced. The bold Cajun seasoning brings a spicy kick while the light oils enhance the dish without weighing it down.

NUTRITION

333kcal
Protein
40.3g
Fat
14.6g
Carbs
7.3g

SERVINGS

1 serving

INGREDIENTS

7 ounces Catfish Fillet

1 tsp Olive Oil (for blackening)

8 Asparagus Spears

1 tsp Olive Oil (for roasting)

1 tsp Cajun Seasoning

1 Lemon Wedge

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    Rinse and pat the catfish fillet dry. Brush it lightly with 1 teaspoon of olive oil.

  • 3

    Generously sprinkle the catfish with Cajun seasoning on both sides.

  • 4

    Heat a non-stick cast iron skillet over medium-high heat. Once hot, add the catfish and sear for about 2 minutes on each side until a dark, blackened crust forms.

  • 5

    While the fish is searing, trim the tough ends off the asparagus and toss them in 1 teaspoon of olive oil with a pinch of salt.

  • 6

    Spread the asparagus on a baking sheet and roast in the preheated oven for 8-10 minutes until tender.

  • 7

    Plate the blackened catfish alongside the roasted asparagus and garnish with a fresh lemon wedge for squeezing on top.

  • 8

    Serve immediately and enjoy the spicy, savory flavors of your meal.