Oven-Roasted Salmon and Vegetables with Tarragon Yogurt

Name: Oven-Roasted Salmon and Vegetables with Tarragon Yogurt
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 serving(s)
Ingredients: 1 lb (450 g) rutabaga, peeled and cut into sticks; 3 tbsp (45 ml) vegetable oil; 1 lb (450 g) butternut squash, peeled and cut into sticks; 1 lb (450 g) salmon fillet without skin, cut into 4 pieces; 1 tbsp (15 ml) maple syrup; 1 cup (250 ml) plain yogurt; 2 tbsp tarragon leaves, finely chopped; 1 tsp (5 ml) Dijon mustard; 2 1/2 cups (625 ml) cooked quinoa, warm (see note)

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Preparation 20 min
Cooking 35 min
Servings 4

Although salmon often comes with a hefty price tag, abundant winter vegetables such as squash and rutabaga keep this dish under $5 per person.

Nut-free
Gluten-free
Egg-free

Ingredients

- 1 lb (450 g) rutabaga, peeled and cut into sticks
- 3 tbsp (45 ml) vegetable oil
- 1 lb (450 g) butternut squash, peeled and cut into sticks
- 1 lb (450 g) salmon fillet without skin, cut into 4 pieces
- 1 tbsp (15 ml) maple syrup
- 1 cup (250 ml) plain yogurt
- 2 tbsp tarragon leaves, finely chopped
- 1 tsp (5 ml) Dijon mustard
- 2 1/2 cups (625 ml) cooked quinoa, warm (see note)

Preparation

- With the rack in the middle position, preheat the oven to 450°F (230°C). Line a baking sheet with parchment paper.
- Place the rutabaga on the baking sheet. Toss with 1 tbsp (15 ml) of the oil. Season with salt and pepper. Bake for 15 minutes. Remove the baking sheet from the oven. Add the squash and 1 tbsp (15 ml) of the oil. Bake for another 10 minutes.
- Using a pastry brush, cover the salmon pieces with 2 tsp (10 ml) of the maple syrup and the remaining oil. Season with salt and pepper. Nestle the salmon among the vegetables on the baking sheet. Bake for 8 to 10 minutes, depending on the thickness of the fish and the desired doneness.
- Meanwhile, in a bowl, combine the yogurt, tarragon, mustard and remaining syrup. Season with salt and pepper. Divide the salmon and vegetables among four plates. Serve with the tarragon yogurt and quinoa.

Note from Ricardo

To get 2 ½ cups (625 ml) cooked quinoa, you will need to rinse 1 cup (180 g) raw quinoa and cook it in a small pot of salted boiling water for 12 to 15 minutes. Drain.

Personal Note

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