In a bowl, mix the butter with the grated lemon zest, and the chopped dill,marjoram, and thyme herbs. Add salt to taste. Set aside.
In a pan, heat the extra virgin olive oil. Add the garlic and the salmon cubes.
Cook for about 3 minutes. Add salt to taste. Once the salmon is cooked, take out the garlic and set aside.
In a saucepan, heat 2 tablespoons of extra virgin olive oil. Then, add the chopped shallots.
Add the rice and cook over high heat for a couple of minutes.
Add the white wine, and stir. Then, add the broth gradually.
When the rice looks almost cooked, add the previously cooked salmon. Add salt to taste. Cook until rice is well done. Remove from heat and place on a bowl.
Add the butter mixture to the cooked rice, along with the Parmesan cheese.