Peel and finely dice the onion and garlic. Heat 2 tablespoons of oil in a saucepan and fry the onion and garlic over a low heat until transparent. Add rice and sauté briefly. Gradually add stock and wine, stirring from time to time.
Always add the next portion of liquid only after the rice has absorbed the liquid. Cook for a total of 30-35 minutes.
Wash and clean the zucchini and cut into fine cubes. Heat 1 tablespoon of oil in a frying pan, fry the courgettes briefly in it, drain the olives and add, set aside.
Wash the lemon, grate dry and cut 4 thin slices. Wash tomatoes and dab dry. Dab salmon fillet dry, cut into 4 slices and salt lightly. Heat 2 tablespoons of oil in a coated frying pan, cover salmon fillet with a slice of lemon and fry for 4-5 minutes while turning.
Add the tomatoes with panicle and fry. Add zucchini and olive vegetables to the risotto and season again with salt and pepper. Arrange risotto, salmon fillet and tomatoes on plates.