Heat chicken stock in a sauce pan and keep at low simmer on stove.
Heat olive oil in a skillet and sauté asparagus and sugar snap peas with a pinch of slat until just crisp-tender, about 3 to 5 minutes. Set aside.
In heavy-bottomed Dutch oven or pot, melt butter over medium-high heat and sauté shallots and garlic, with a pinch of salt, until slightly softened, about 2 minutes. Add rice, stir to coat thoroughly and lightly toast for a couple minutes.
Add wine and stir, scraping up any browned bits, and simmer until wine is almost completely absorbed by the rice. Adjust heat to medium.
Add 1 - 2 ladles, about a ½ cup, of hot stock to the pot and stir constantly, allowing the rice to to almost fully absorb the stock before adding more, and repeat with 1 - 2 more ladles of stock. Keep adding stock and stirring, until rice is tender and creamy but still firm to the bite/chewy, about 20 - 25 minutes.
Remove from heat. Stir in lemon juice, a small knob of butter and Parmesan, season with salt and pepper. Stir in the sautéed vegetables and then gently fold in the salmon. If risotto seems to firm, stir in another ladle or two of hot stock.
Serve immediately with a sprinkling of fresh dill, mint and parsley. Enjoy!