Salmon in Pistachio Crust

Squeeze juice from one lime and mix it with panko breadcrumbs, cheese, two tablespoons of olive oil, and two tablespoons of chopped pistachios. Drizzle the salmon with half the juice from the second lime (save the other half for serving), season with salt and pepper. Thoroughly coat the salmon in the prepared mixture and bake at 180 degrees Celsius for 25 - 30 minutes, depending on the size of the fillet. The salmon can remain pink inside.

Arrange salad and sliced figs on a plate, sprinkle with the remaining pistachios and chopped chili pepper. Drizzle with olive oil and season with salt. Serve with the salmon. Ideally, after breaking the crust, season the salmon on the plate with more salt, pepper, and lime juice.