There’s nothing that frustrates me more than being sick. Being sick ruins your day – you aren’t productive, you’re foggy, uncomfortable, and feel like doing nothing but laying on the couch.
That’s me, today.
Yesterday, I woke up with a slight scratch in my throat - nothing major, I felt fine, but I couldn’t kick the scratchiness all day. We went and saw The Girl On The Train around 5pm and once I got out of the theater, it hit me like a ton of bricks: I was sick.
We went back to the apartment, and as much as I wanted to meet my friends who were out nearby, I just couldn’t bare the thought of being anywhere but the couch.
About three chamomile and honey almond milk lattes later, the sickness still wasn’t going away, so I knew this wasn’t just a little bug.
I woke up this morning and felt terrible. I couldn’t get out of bed – sweaty, feverish, achey, sore throat, a cough – every single sympton of the common cold, I have it.
Like a good husband, Lu ran out and picked up the necessities: DayQuil, Advil, throat lozenges, fruit for a smoothie for my throat, and a thermometer.
Forty-five minutes later and here I am, writing today’s blog post because I couldn’t do it this morning or last night. I feel slightly better, but not really. I wanted to have a really productive day, I was going to go apple picking with my sister and then visit my parents and grandparents, but unfortunately, I can’t go, because my grandfather is weak and I don’t want to risk making him sick.
I wanted to get today’s blog post up, because it’s an easy salmon dinner, that I know will make your dinner table soon. The spiralized slaw is made up of spiralized carrots, zucchini, and bell pepper – for color, crunch, and nutrients! The salmon has the perfecta mount of flavor to complement – but not overpower – the robust flavors of the slaw, which is truly the star here.
Now I’m off to lay back down and drink lots of fluids - and hope in a couple of hours I can get out to grocery shop at the very least.
Nutritional Information & Recipe
Weight Watchers SmartPoints*: 15 points
*These points were calculated using the official Weight Watchers SmartPoints calculator. We are in no way affiliated with Weight Watchers, we are providing this information based on popular demand.
- For the salmon and slaw:
- 2 (3-4oz) pieces skinless, boneless salmon
- 1 large zucchini, Blade D, noodles trimmed
- 1 large carrot, Blade D, noodles trimmed
- 1 red bell pepper, Blade A, noodles trimmed
- 2 tablespoons chopped cilantro
- For the dressing:
- ¼ cup rice vinegar
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon honey
- 1 tablespoon freshly grated ginger
- 1 garlic clove, pressed and minced
- 1 teaspoon sriracha or similar hot sauce
- 1 teaspoon sesame seeds + more for garnish
- 2 tablespoons tahini
- Preheat the oven to 400 degrees. Line a baking sheet with parchment paper and set aside.
- In a large mixing bowl, whisk together all of the ingredients for the dressing, except for the sesame seeds and tahini. Remove 2 tablespoons of the dressing and pour over the salmon pieces. Bake the salmon for 15-20 minutes or until cooked to your preference (15 minutes for medium-rare, 20 minutes for well done.)
- Meanwhile, add in the tahini and sesame seeds to the bowl with the leftover dressing and add in the spiralized veggies and cilantro and toss together well.
- When salmon is ready, divide the slaw among plates and top with the cooked salmon. Garnish the salmon with sesame seeds and serve immediately.