Fill a paella pan or flat-bottomed wok with enough rice to make a 1-inch layer. Mix the herbs into rice.
Season the salmon with salt and pepper. On a grill rack or 8 skewers large enough to overhang the rim of the pan and sprayed with cooking spray, place the fillets and cover with a dome-shaped lid.
Cook the salmon over moderately low heat for about 15 minutes, or until firm to the touch. Place each fillet in a radicchio leaf and drizzle pesto over them.