Preheat the oven to 180°C.
Fry the chorizo in a heavy frying pan for 4 minutes until crisp and set aside.
Fry the onion and garlic in the same pan for 4 minutes until soft.
Combine the chorizo, onion, garlic, rice, tomatoes, butter, and parsley in a buttered casserole dish.
Pour 600ml chicken stock over the mixture, cover, and bake for 30 minutes.
Wrap each salmon fillet in smoked salmon and season with salt, pepper, and lemon juice.
Roast the salmon in the oven for 8 minutes until cooked through.
Serve the salmon fillets on top of the chorizo rice.