For the lemon and thyme butter, mix together the 50g softened butter, parsley, thyme, lemon zest and juice. Spoon onto a sheet of cling film and roll up into a sausage. Place into the fridge to set for 30 minutes. Next, heat the remaining 50g butter in a pan and add in the peas. Cook for 2 minutes then add in a small ladleful of the hot stock. Remove half of the peas and put them aside, bring the remaining peas in the stock to boil. Turn off the heat, stir in the mint leaves and blitz to a puree. In a large pan, heat a little olive oil and quickly sear the seasoned salmon fillets on both sides for a minute or 2. Remove from the pan, transfer into an oven dish and put aside. For the risotto, in the same pan sauté the onion and garlic for 2 minutes, then add in the rice. Coat in the pan oils and cook for 1 minute before splashing in the wine. Evaporate, then slowly ad in ladlefuls of the hot stock, cooking in between each addition. When half way cooked, place the salmon into the oven at 200`c and cook for 8-10 minutes. When all the stok has been added to the risotto, stir in the reserved peas,puree and cook for 2 minutes more. Remove off the heat, stir in the Parmesan and serve the risotto into 2 plates with the grilled salmon on top and a slice of the lemon and parsley butter.