This salmon wellington recipe by Matt Tebbutt offers a delightful twist on the classic, featuring tender salmon wrapped in golden puff pastry with a creamy filling of spinach, ricotta, and fresh herbs. Paired with roasted Jerusalem artichokes and a chive cream cheese sauce, it’s a nut-free, elegant dish perfect for family dinners or special occasions. Ready in under an hour, it combines rich flavours with wholesome ingredients for a delicious and visually impressive meal.
By Matt TebbuttFrom Saturday Kitchen Recipes
Original recipe from BBC Saturday Kitchen Live.
This salmon wellington recipe scores a Nutri-Score of B, highlighting its balance of healthy omega-3 rich salmon, nutrient-packed spinach, and fresh herbs with the indulgence of buttery puff pastry and creamy cheese.
Equipment
Ingredients
- 2 tbsp Dijon mustard
- 500g salmon, skin removed
- 50g unsalted butter
- 1 shallot, finely chopped
- 2 garlic cloves, crushed
- 100g cream cheese
- 100g ricotta
- 100g baby spinach, cooked with a splash of water
- 1 tbsp chopped fresh dill
- 1 tbsp lemon zest
- 2 tbsp olive oil
- 250g chestnut mushrooms, thinly sliced
- 2 x 320g sheets pre-rolled puff pastry
- 1 free-range egg, beaten
- Salt and freshly ground black pepper
For the Jerusalem artichokes
- 6 Jerusalem artichokes
- 1 lemon, thinly sliced
- 1 fennel bulb, thinly sliced
- 3 garlic cloves, crushed
- 2 tbsp finely chopped thyme leaves
- Bitter winter leaves such as endive
To serve
- 100g cream cheese
- 1 tbsp finely chopped chives
- White pepper
Customise
- Swap ricotta with mascarpone for a richer texture
- Use baby kale or Swiss chard instead of spinach
- Replace chestnut mushrooms with a mix of wild mushrooms for depth
- Try turmeric or smoked paprika in the Jerusalem artichoke roast for a flavour twist
- Add a dollop of horseradish cream alongside for a peppery kick
Method
- Prep and preheat: Heat the oven to 220C/200C Fan/Gas 7. Spread Dijon mustard evenly over the salmon – make sure you’ve removed the skin.
- Sauté filling base: Melt butter in a frying pan and gently fry shallot and garlic until soft. Allow to cool. Mix with cream cheese, ricotta, cooked spinach, dill, lemon zest, seasoning well with salt and pepper.
- Cook mushrooms: Heat olive oil and fry the chestnut mushrooms until soft and golden, then cool.
- Assemble wellington: Place one puff pastry sheet on a baking tray. Lay the salmon on top. Spread the cream cheese mixture over salmon, then top with mushrooms. Brush the pastry edges with beaten egg.
- Seal and chill: Lay the second pastry sheet over the salmon and press edges to seal. Trim any excess pastry. Now, brush the top with remaining egg and chill it in fridge for 15–30 minutes.
- Bake: Cook in the oven for 30–35 minutes until pastry is golden and the fish reaches 52–54C internally. Let rit est for 20 minutes before slicing.
- Roast Jerusalem artichokes: Into a baking roasting tin toss the artichokes with lemon slices, fennel, garlic, thyme, olive oil, salt and pepper. Roast for 30 minutes until tender and golden. Keep warm.
- Finish and serve: Mix cream cheese with chives and season with salt and white pepper. Serve a slice of salmon wellington with Jerusalem artichokes and a spoon of the cream cheese and chive mix. Add bitter winter leaves for freshness.
Tips
- Use a digital thermometer to check salmon for perfect doneness.
- Resting the salmon wellington ensures juiciness and avoids pastry sogginess.
- Make the filling a day ahead to save time on cooking day.
Suggested Wine Pairing
For this salmon wellington, pick wines that highlight the rich fish and creamy filling while balancing the buttery pastry. Crisp whites with herbaceous notes work beautifully.
- Sancerre — Sauvignon Blanc from the Loire Valley with crisp citrus and herb notes complements the dill and lemon.
- Chablis — Clean minerality brightens the dish and cuts through the rich cream cheese.
- Albariño — Zesty and vibrant, pairs well with the roasted mushrooms and fresh herbs.
What can you serve with Salmon Wellington
- Buttered new potatoes — Classic and creamy, they soak up any velvety sauce.
- Green bean almondine — Adds crunch and a nutty counterpoint.
- Winter leaf salad — Bitter leaves like radicchio and endive balance richness.
- Lemon-dressed asparagus — Brings freshness and acidity that cut through pastry.
- Steamed baby carrots — Sweet and tender, complementing flavours gently.
FAQs for Salmon Wellington
- Can I prepare salmon wellington ahead of time? Yes, assemble and refrigerate for up to 24 hours ahead, then bake fresh.
- Can I use frozen salmon? Fresh is best, but thaw completely and pat dry if using frozen.
- Can I substitute the ricotta? Mascarpone or cream cheese work well too.
- How can I tell when the salmon is cooked? Aim for an internal temperature of 52–54C for medium, moist fish.
- Can I make this gluten-free? Yes, use gluten-free puff pastry.
- What can I serve instead of Jerusalem artichokes? Roast potatoes or parsnips work well as alternatives.
- Is this recipe suitable for children? Yes, mild flavours and creamy texture appeal widely.
Nutri-score Health Check
Rating: B
This salmon wellington scores well for its healthy omega-3 rich salmon, fresh spinach and herbs, balanced with moderate butter and pastry. It’s a nutritious and indulgent main dish to enjoy in moderation.
Positive Factors
- Salmon: Excellent source of omega-3 fatty acids and protein
- Spinach and herbs: Nutrient-rich with antioxidants and vitamins
- Lemon zest: Adds flavour with virtually no calories
Negative Factors
- Puff pastry: High in fat and calories
- Butter: Saturated fat content
- Cream cheese and ricotta: Add richness and extra calories
This assessment is an indicative guide calculated from ingredient content.