Crispy 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 Blackened Catfish with Roasted Asparagus and Quinoa

YOUR SOLIN GENERATED RECIPE

Crispy Blackened Catfish with Roasted Asparagus and Quinoa

Enjoy this vibrant plate of crispy blackened catfish paired with tender roasted asparagus and a side of fluffy quinoa. The combination of bold spices, slight crispiness from the blackening technique, and the earthy undertones of quinoa makes for a satisfying, nutrient-rich meal that delights both the taste buds and meets your nutritional goals.

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NUTRITION

341kcal
Protein
38g
Fat
10.3g
Carbs
26g

SERVINGS

1 serving

INGREDIENTS

1 fillet (approx. 5 oz) Catfish Fillet

1 cup roasted Asparagus

1/2 cup cooked Quinoa

1 teaspoon Olive Oil

1 teaspoon Blackening Seasoning

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PREPARATION

  • 1

    Preheat your oven to 425°F for roasting the asparagus.

  • 2

    Pat the catfish fillet dry with a paper towel, then coat evenly with the blackening seasoning on both sides.

  • 3

    Heat a non-stick skillet over medium-high heat. Add a drizzle of olive oil and sear the catfish for about 3 minutes on each side until a crispy crust forms.

  • 4

    While the catfish is cooking, toss the asparagus with a small amount of olive oil, salt, and pepper. Spread on a baking sheet and roast in the oven for about 10-12 minutes until tender and slightly charred.

  • 5

    Prepare the quinoa as per package instructions if not already cooked.

  • 6

    Plate the seared catfish fillet alongside a serving of roasted asparagus and 1/2 cup of cooked quinoa. Serve immediately and enjoy your nutritious meal.

Crispy 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 Blackened Catfish with Roasted Asparagus and Quinoa

YOUR SOLIN GENERATED RECIPE

Crispy Blackened Catfish with Roasted Asparagus and Quinoa

Enjoy this vibrant plate of crispy blackened catfish paired with tender roasted asparagus and a side of fluffy quinoa. The combination of bold spices, slight crispiness from the blackening technique, and the earthy undertones of quinoa makes for a satisfying, nutrient-rich meal that delights both the taste buds and meets your nutritional goals.

NUTRITION

341kcal
Protein
38g
Fat
10.3g
Carbs
26g

SERVINGS

1 serving

INGREDIENTS

1 fillet (approx. 5 oz) Catfish Fillet

1 cup roasted Asparagus

1/2 cup cooked Quinoa

1 teaspoon Olive Oil

1 teaspoon Blackening Seasoning

PREPARATION

  • 1

    Preheat your oven to 425°F for roasting the asparagus.

  • 2

    Pat the catfish fillet dry with a paper towel, then coat evenly with the blackening seasoning on both sides.

  • 3

    Heat a non-stick skillet over medium-high heat. Add a drizzle of olive oil and sear the catfish for about 3 minutes on each side until a crispy crust forms.

  • 4

    While the catfish is cooking, toss the asparagus with a small amount of olive oil, salt, and pepper. Spread on a baking sheet and roast in the oven for about 10-12 minutes until tender and slightly charred.

  • 5

    Prepare the quinoa as per package instructions if not already cooked.

  • 6

    Plate the seared catfish fillet alongside a serving of roasted asparagus and 1/2 cup of cooked quinoa. Serve immediately and enjoy your nutritious meal.