Preheat oven to 300ºF.
Brush a baking sheet with olive oil. Brush remaining oil over salmon. Season with salt, place in oven and bake 20 minutes.
For the rice:
Melt butter in a medium saucepan over medium heat. Add shallots and sauté 1 minute. Add rice and wine and cook, stirring constantly, until liquid is absorbed. Add chicken broth and bring to a boil. Reduce heat to low; Cover and simmer 25 minutes. If preparing this recipe with white rice, reduce broth to 2 cups and cooking time to 20 minutes. If preparing this recipe with jasmine rice, reduce broth to 1 ½ cups and cooking time to 15 minutes.
Remove from heat and stir in thyme, zest and lemon juice.