Salmon in Pistachio Crust with Fig Salad

Preheat the oven to 180 °C. Finely chop the pistachios. Squeeze the juice from one lime and mix with Panko breadcrumbs, grated Parmesan, two tablespoons of olive oil, and two tablespoons of the chopped pistachios to form a mixture.

Drizzle the salmon fillet with half the juice of the second lime (reserve the other half for serving), season with salt and white pepper. Press the pistachio mixture firmly onto the top of the salmon. Bake in the oven for approx. 25–30 minutes until the crust is golden brown. The salmon may still be slightly pink in the center.

Meanwhile, arrange the salad mix on plates. Quarter the figs and distribute them over the salad. Sprinkle with the remaining pistachios and the finely chopped chili pepper. Drizzle with the remaining olive oil and lightly salt. Arrange the baked salmon on top and serve with the remaining lime. Season again with salt, pepper, and lime juice at the table to taste.