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