Seal the salmon from both sides in olive oil and remove from the pan. Add the butter and on low heat sauté the chopped spring onions. Allow butter to brown than add the quartered cherry tomatoes and chopped parsley. Wrap the salmon in pancetta and finish in the oven. Slice the courgette and sauté with the garlic, spinach and season well. On low heat sauté the chopped leeks and garlic until softened, add the rice, stir than pour in the wine, stock and simmer until liquid is absorbed. Dice the avocado and mix it well in the risotto, add the zest and juice of the lime and mix also the cream well in.