Preheat oven to 375 degrees.
Portion salmon. Cover with dijon mustard and fresh thyme.
Lay on sheet pan. Drizzle with olive oil and salt.
Set aside and place in oven when you add asparagus to the risotto.

Heat the stock over low heat to keep warm.
Add 1 tbsp butter and 1 tbsp oil.
Add shallots and cook 3 min.
Add rice and stir to coat with the oil/butter. Cook about 3 min.
Add wine and cook until absorbed.
Add 1 ladle of stock and let it absorb until almost dry and then add another.
Keep up this process until rice is cooked, about 20 min.
Place the salmon in the oven to cook about 10-12 minutes.
Add in asparagus and cook another 10 min adding stock as necessary.
Stir in cheese.
Add 2 tsp salt.
Squeeze 1/4 lemon juice in and stir.
If dish is too dry, add another ladle of stock or water.
Serve with salmon and halved cherry tomatoes.