Combine the lemon juice and zest with the pear syrup, oil, fleur de sel and pepper.
Place the salmon on a baking tray lined with baking paper, brush with the marinade. Top with the pistachios and flaked almonds.
Approx. 15 mins. in the lower half of an oven preheated to 220°C. Top with the micro greens.
Heat the oil in a pan. Sauté the onion.
Add the rice and sauté until translucent, stirring constantly.
Pour in 200 ml of wine and reduce almost completely.
Gradually add the bouillon to the rice, stirring frequently, so that the rice is always just covered with liquid. Simmer for approx. 20 mins., pour in the rest of the wine, simmer for a further 5 mins. until the rice is creamy and al dente. Stir in the butter and parmesan, season the risotto, serve with the fish.