Turn your oven to 250C. Place salmon on a baking tray. Rub with a little oil and season generously with salt. Pop in the oven for 10 minutes.

Meanwhile stir together sour cream and ginger with a pinch of salt.

Coarsely chop pistachios and place in a small bowl. Finely chop half the basil and add to the pistachios. Stir in lemon / lime juice and 2 tablespoons olive oil (preferably not extra virgin to keep the flavour more about the pistachios and basil but if you only have extra virgin use it). Taste the salsa and season with salt as needed.

When the timer goes, check the salmon. It should be brown on top and the flesh should look mostly opaque and cooked when you cut into it. I like it still a little pink but it’s up to you. Give it a few minutes longer if you’re not sure.

When the salmon is cooked, divide ginger cream between two plates. Top with salmon and spoon over the salsa and the remaining basil leaves.