Fancy Fork

Welcome back to the Fancy Fork! Your seasonal produce insight and farm-style recipes that are made to satisfy. 

Butterflies are everywhere, the tomato vines are abundant and the days are growing warmer. The month of May has lots of bright produce, creating a multitude of opportunities for no-bake recipes! You’ll find endives, celery, cucumbers, spring onions, spinach, zucchini, tomatoes, radicchio, fava beans, broccoli, bell peppers, beets, asparagus, arugula and artichokes in greater abundance. You’ll also have more fruits available such as cantaloupe, blueberries, blackberries, apricots, apples, nectarines, oranges, cherries, peaches, strawberries and raspberries.  

This month’s recipe feature is all on asparagus and its hidden powers. Did you know that asparagus is rich in vitamin E and great for gut health? It is also rich in folic acid, full of vitamin K, can help with weight loss, is full of antioxidants as well as dietary fiber that can fuel good bacteria. 

Oven-Baked Harissa Salmon & Veggies

Servings: 4-5

Prep time: 15 minutes

Cook time: 40 minutes

Total time: 55 minutes


  • 4 Salmon Filets
  • 4 large Sweet Potatoes, thinly sliced
  • 3 T Olive Oil
  • 1 large Sweet Onion, thinly sliced
  • 4-5 large Carrots, chopped
  • (Optional) ½ bunch Asparagus, ends trimmed
  • 1 8-oz Feta, crumbled
  • 2 tsp. Indian Curry Powder
  • 3 T Red Harissa Sauce
  • ¼ T Melted Butter
  • Juice of 1 Lemon
  • Green Olives, for serving
  • Fresh Herbs, for serving, such as mint, dill and basil
  • Naan, for serving
  • Lemon Wedges, for serving


  1. Preheat oven to roast 450F. Line a large rimmed baking pan with parchment paper. 
  2. Add the sliced sweet potato wedges to the prepared pan. Toss with the olive oil and a generous pinch of salt. Roast for 20-30 minutes, until almost crispy. 
  3. In the meantime, combine the melted butter, harissa sauce, lemon juice and curry powder. Mix well. Set aside. 
  4. Add the chopped carrots, sliced onion and asparagus to the baking pan. Toss with the roasted sweet potatoes and two tablespoons of the harissa mixture. 
  5. Make room in the center of the baking pan to add the salmon filets. Season with salt and black pepper, then slather a generous spread of the harissa mixture on each. 
  6. Drizzle the vegetables with any remaining harissa sauce. 
  7. Roast for 15-20 minutes, until the salmon is flaky and fully cooked. 
  8. Serve warm with the green olives, crumbled feta, fresh herbs, lemon wedges and naan to enjoy! 

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