Oven-Roasted Salmon and Vegetables with Tarragon Yogurt
Although salmon often comes with a hefty price tag, abundant winter vegetables such as squash and rutabaga keep this dish under $5 per person.
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)
Instructions
- 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.
Although salmon often comes with a hefty price tag, abundant winter vegetables such as squash and rutabaga keep this dish under $5 per person.