Pat tilapia dry, and season both sides with half the Cajun seasoning (reserve remaining for remoulade), 1/4 tsp. salt, and a pinch of pepper.

Place a large non-stick pan over medium heat and add 1 tsp. olive oil. Add tilapia to hot pan and cook until fish reaches a minimum internal temperature of 145 degrees, 2-3 minutes per side.

Transfer tilapia to a mixing bowl. Set aside to cool slightly, 5 minutes.

Wipe pan clean and reserve.

Core tomato and cut into 1/4" dice.

In another mixing bowl, combine half the mayonnaise (reserve remaining for fish cake mixture), Dijon, remaining Cajun seasoning, and pickle relish. Set aside.

Using two forks, shred tilapia.

Add panko, remaining mayonnaise, 1/2 tsp. salt, and a pinch of pepper to bowl with tilapia and thoroughly combine.

Form tilapia mixture into four tightly packed balls, slightly larger than a golf ball.

Gently flatten balls into 1/2" cakes.

Return pan used to cook tilapia to medium-high heat and add 2 tsp. olive oil.

Working in batches if necessary, add fish cakes to hot pan. Cook until browned and warmed through, 2-3 minutes per side.

Remove cakes from pan. Repeat with remaining cakes as needed.

In another mixing bowl, combine spinach, tomato, and dressing.

Plate dish as pictured on front of card, serving fish cakes with remoulade and garnishing salad with cheese crumbs. Bon appétit!