Pistachio-crusted Salmon with Fig Salad

Squeeze the juice from one lime, then mix it with the panko breadcrumbs, grated Parmesan, two tablespoons of olive oil, and two tablespoons of coarsely chopped pistachios. Drizzle the salmon fillets with the juice of the other half of the lime (set the rest aside for serving), season with salt and pepper. Firmly press the pistachio mixture onto the top of the salmon, then place it in an oven preheated to 180 degrees Celsius for 25-30 minutes, depending on the thickness of the fillet. The inside of the salmon should remain slightly pink and juicy.

While the fish is baking, prepare the salad: place the mixed salad leaves in a bowl, add the chopped figs, sprinkle with the remaining pistachios and finely chopped chili pepper. Drizzle with a little olive oil and lightly salt. Serve with the baked salmon, and drizzle fresh lime juice over it once more on the plate. Tip: After breaking through the crispy crust, it is worth seasoning the fish with a little more salt and pepper.