Crispy Cajun Blackened Catfish with Roasted Asparagus and Quinoa

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

Crispy Cajun Blackened Catfish with Roasted Asparagus and Quinoa

YOUR SOLIN GENERATED RECIPE

Crispy Cajun Blackened Catfish with Roasted Asparagus and Quinoa

Savor the bold flavors of Cajun-spiced blackened catfish paired with tender roasted asparagus and a side of fluffy quinoa. This dish delivers a satisfying crunch, a burst of spice, and a delicate balance of freshness from a squeeze of lemon, perfect for a wholesome, protein-packed meal.

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NUTRITION

375kcal
Protein
39.3g
Fat
13.6g
Carbs
24.7g

SERVINGS

1 serving

INGREDIENTS

7 oz Catfish Fillet

8 Asparagus Spears

0.5 cup Cooked Quinoa

1 tsp Olive Oil

1 tsp Cajun Seasoning

0.5 tsp Garlic Powder

1 Lemon Wedge

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Rinse and pat dry the catfish fillet with paper towels. Rub both sides evenly with olive oil.

  • 3

    Sprinkle Cajun seasoning and garlic powder generously on both sides of the catfish fillet to create a flavorful crust.

  • 4

    Place the seasoned catfish on a baking sheet lined with parchment paper.

  • 5

    Arrange the asparagus spears around the catfish. Drizzle a tiny bit more olive oil over the asparagus and season lightly with salt and pepper if desired.

  • 6

    Bake in the preheated oven for 12-15 minutes or until the catfish is opaque and flakes easily with a fork, and the asparagus is tender and slightly crisp.

  • 7

    While baking, prepare the quinoa if not pre-cooked. Follow package instructions to cook until fluffy.

  • 8

    Plate the blackened catfish with a side of roasted asparagus and a serving of quinoa.

  • 9

    Finish with a squeeze of fresh lemon juice over the dish just before serving.

Crispy Cajun Blackened Catfish with Roasted Asparagus and Quinoa

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

Crispy Cajun Blackened Catfish with Roasted Asparagus and Quinoa

YOUR SOLIN GENERATED RECIPE

Crispy Cajun Blackened Catfish with Roasted Asparagus and Quinoa

Savor the bold flavors of Cajun-spiced blackened catfish paired with tender roasted asparagus and a side of fluffy quinoa. This dish delivers a satisfying crunch, a burst of spice, and a delicate balance of freshness from a squeeze of lemon, perfect for a wholesome, protein-packed meal.

NUTRITION

375kcal
Protein
39.3g
Fat
13.6g
Carbs
24.7g

SERVINGS

1 serving

INGREDIENTS

7 oz Catfish Fillet

8 Asparagus Spears

0.5 cup Cooked Quinoa

1 tsp Olive Oil

1 tsp Cajun Seasoning

0.5 tsp Garlic Powder

1 Lemon Wedge

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Rinse and pat dry the catfish fillet with paper towels. Rub both sides evenly with olive oil.

  • 3

    Sprinkle Cajun seasoning and garlic powder generously on both sides of the catfish fillet to create a flavorful crust.

  • 4

    Place the seasoned catfish on a baking sheet lined with parchment paper.

  • 5

    Arrange the asparagus spears around the catfish. Drizzle a tiny bit more olive oil over the asparagus and season lightly with salt and pepper if desired.

  • 6

    Bake in the preheated oven for 12-15 minutes or until the catfish is opaque and flakes easily with a fork, and the asparagus is tender and slightly crisp.

  • 7

    While baking, prepare the quinoa if not pre-cooked. Follow package instructions to cook until fluffy.

  • 8

    Plate the blackened catfish with a side of roasted asparagus and a serving of quinoa.

  • 9

    Finish with a squeeze of fresh lemon juice over the dish just before serving.