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Finely chop the dill. Crush the pistachios with an immersion blender or finely chop with a large knife. In a bowl, mix the crushed pistachios with the panko breadcrumbs and the dill. Zest and juice a quarter lemon per person into the mixture. Season with salt and pepper.

Chop the parsley. Take the baking sheet with the potatoes out of the oven. Grate the Parmigiano Reggiano over the potatoes. Scatter the parsley over the potatoes and toss well.

Place the salmon skin-side down on the other side of the parchment-lined baking sheet. Pat the fish dry with kitchen paper and season with salt and pepper. Spread the mustard, mayonnaise and honey over the fish. Then, spread the pistachio-panko mixture on top and press it onto the salmon. Bake in the oven together with the potatoes for another 10 - 12 minutes.

Cut the head of the broccoli into florets and dice the stem. Heat a lidded deep frying pan over medium-high heat. Add the broccoli and a splash of water, cover with the lid and steam for 3 - 4 minutes. Meanwhile finely chop the shallot and slice per person 1/4 of the red chili pepper. Take off the lid, add a drizzle of olive oil, the remaining garlic, the shallot and the red chili pepper and fry for 3 - 5 minutes. Season with salt and pepper.