“At last, at long last, the final evening of Marge’s stay arrived. Aunt Petunia cooked a fancy dinner and Uncle Vernon uncorked several bottles of wine. They got all the way through the soup and the salmon without a single mention of Harry’s faults; during the lemon meringue pie, Uncle Vernon bored them all with a long talk about Grunnings, his drill-making company; then Aunt Petunia made coffee and Uncle Vernon brought out a bottle of brandy.” – Harry Potter and the Prisoner of Azkaban
Harry’s awful Aunt Petunia and Uncle Vernon were always worried about keeping up appearances, so when they hosted Vernon’s equally terrible sister Marge for a visit, Petunia didn’t hesitate to pull out all the stops for her final dinner with salmon, lemon meringue pie, and plenty of wine and brandy. Though this dinner ended with Aunt Marge getting scarlet drunk, running her mouth about Harry’s parents, and eventually blowing up and floating away, one can assume that everyone was well-fed before mayhem ensued. Though a terrible shrew, Harry’s Aunt Petunia seemed to be an apt cook and regularly hosted fancy dinners for her husband Vernon’s business associates.
Petunia Dursley’s Fancy Roasted Salmon with Feta and Herbs
Though the book doesn’t lay out the specific preparation for salmon that Petunia used, I decided to smother my salmon with a generous mix of creamy butter, fresh herbs, garlic oil, and salty feta cheese, then roasted it over a bed of asparagus so they picked up all the buttery goodness. I utilized fresh herbs for this because they’re so plentiful this time of year, but you can swap for dried herbs if you prefer. Finally, everything is finished under the broiler for a few minutes gives the salmon the perfect bit of delicious crisp char on top; it’s my version of 1993 suburban England housewife fancy.
A note for special diets
This recipe for Petunia Dursley’s Fancy Roasted Salmon with Feta and Herbs is grain-free, gluten-free, low-carb, and friendly for Keto diets.
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- 2 1/2 lbs salmon filet, deboned (I used Sockeye for this)
- 2 bunches (about 2 lbs) asparagus, woody ends chopped off
- 2/3 cup feta cheese, crumbled
- 1/2 cup unsalted butter, softened
- 2 tbsp fresh Italian parsley, chopped
- 1 tbsp fresh dill, chopped
- 1 tbsp fresh chives, chopped
- 2 tsp fresh oregano, chopped
- 1 tbsp garlic oil (or 2 cloves, minced)
- zest of 1 lemon
- 3/4 tsp sea salt
- pepper, to taste
- Preheat oven to 450 degrees F(232 C). Prep a baking sheet with parchment paper.
- Transfer the asparagus to the baking tray in a flat row and lay the salmon filet on top of the asparagus.
- If you want the dish to look like the photo, reserve a small amount of herbs to the side. In a small bowl, mix the remainder of the herbs, garlic oil, lemon zest, and sea salt together with the butter until combined.
- Spread the butter and herb mixture on top of the salmon until fully covered. Sprinkle with feta and the reserved herbs and finish with a few cracks of fresh black pepper.
- Bake for 25 minutes or until salmon has reached atleast 140 degrees F.
- Finish under the broiler for 3-5 minutes or until the fish has just a bit of crispy char on top. The finished fish should be 145 degrees F.
Nutritional information on Whip & Wander is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
- Serving Size: 8oz portion plus 1/5 of the asparagus
- Calories: 586
- Sugar: 5 g
- Sodium: 503 mg
- Fat: 39 g
- Saturated Fat: 18 g
- Carbohydrates: 9 g
- Fiber: 5 g
- Protein: 53 g
- Cholesterol: 67 mg