an open book next to a white plate of salmona nd asparagus with a glass of white wine

Petunia Dursley’s Fancy Roasted Salmon with Feta and Herbs

  • Author: Whip & Wander
  • Prep Time: 5 minutes
  • Cook Time: 28 minutes
  • Total Time: 33 minutes
  • Yield: 5 8oz portions 1x
  • Category: Mains
  • Cuisine: British



  • 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


  1. Preheat oven to 450 degrees F(232 C). Prep a baking sheet with parchment paper.
  2. Transfer the asparagus to the baking tray in a flat row and lay the salmon filet on top of the asparagus.
  3. 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.
  4. 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.
  5. Bake for 25 minutes or until salmon has reached atleast 140 degrees F.
  6. 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