Crispy Cajun Blackened Catfish with Roasted Asparagus

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

YOUR SOLIN GENERATED RECIPE

Crispy Cajun Blackened Catfish with Roasted Asparagus

Enjoy a vibrant plate of perfectly blackened catfish with a crispy Cajun crust, paired with tender, roasted asparagus drizzled with extra virgin olive oil and finished with a refreshing lemon-y Greek yogurt drizzle. A satisfying blend of spice and crunch, this dish is a nutrient-packed winner for a wholesome dinner.

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NUTRITION

344kcal
Protein
46.1g
Fat
14.4g
Carbs
9.3g

SERVINGS

1 serving

INGREDIENTS

8 oz Catfish Fillet

10 spears Asparagus

2 tsp Extra Virgin Olive Oil

1 tbsp Cajun Seasoning

2 tbsp Nonfat Plain Greek Yogurt

1 Lemon wedge

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PREPARATION

  • 1

    Preheat oven to 425°F.

  • 2

    Rinse and pat dry the catfish fillet. Rub both sides evenly with Cajun seasoning.

  • 3

    Lightly coat a skillet with cooking spray over medium-high heat. Sear the catfish for 2 minutes on each side to create a crispy, blackened exterior.

  • 4

    While the fish is searing, trim the woody ends of the asparagus and place them on a baking tray. Drizzle with 2 teaspoons of extra virgin olive oil, season with a pinch of salt and pepper, and toss to coat evenly.

  • 5

    Roast the asparagus in the preheated oven for 10-12 minutes until tender and slightly charred.

  • 6

    Plate the seared catfish alongside the roasted asparagus. Squeeze a fresh lemon wedge over the fish for brightness.

  • 7

    Finish by drizzling nonfat Greek yogurt over the fish or serve on the side as a tangy dipping sauce.

Crispy Cajun Blackened Catfish with Roasted Asparagus

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

YOUR SOLIN GENERATED RECIPE

Crispy Cajun Blackened Catfish with Roasted Asparagus

Enjoy a vibrant plate of perfectly blackened catfish with a crispy Cajun crust, paired with tender, roasted asparagus drizzled with extra virgin olive oil and finished with a refreshing lemon-y Greek yogurt drizzle. A satisfying blend of spice and crunch, this dish is a nutrient-packed winner for a wholesome dinner.

NUTRITION

344kcal
Protein
46.1g
Fat
14.4g
Carbs
9.3g

SERVINGS

1 serving

INGREDIENTS

8 oz Catfish Fillet

10 spears Asparagus

2 tsp Extra Virgin Olive Oil

1 tbsp Cajun Seasoning

2 tbsp Nonfat Plain Greek Yogurt

1 Lemon wedge

PREPARATION

  • 1

    Preheat oven to 425°F.

  • 2

    Rinse and pat dry the catfish fillet. Rub both sides evenly with Cajun seasoning.

  • 3

    Lightly coat a skillet with cooking spray over medium-high heat. Sear the catfish for 2 minutes on each side to create a crispy, blackened exterior.

  • 4

    While the fish is searing, trim the woody ends of the asparagus and place them on a baking tray. Drizzle with 2 teaspoons of extra virgin olive oil, season with a pinch of salt and pepper, and toss to coat evenly.

  • 5

    Roast the asparagus in the preheated oven for 10-12 minutes until tender and slightly charred.

  • 6

    Plate the seared catfish alongside the roasted asparagus. Squeeze a fresh lemon wedge over the fish for brightness.

  • 7

    Finish by drizzling nonfat Greek yogurt over the fish or serve on the side as a tangy dipping sauce.