Oven-Roasted Salmon and Vegetables with Tarragon Yogurt

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)