Oven-Roasted Salmon and Vegetables with Tarragon Yogurt | RICARDO

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)