Wash the lemon with hot water, pat dry and rub the peel, squeeze out the juice. Roughly chop the pistachios. Mix the grated lemon zest and the pistachio nuts with 2 tablespoons of olive oil. Wash the fish and pat dry, season with salt, pepper and a little lemon juice. Line a baking sheet with parchment paper and brush with oil. Place the fish fillets on top and spread the pistachio mixture on top. Bake in a preheated oven at 200 degrees (convection: 175 degrees) for 15-20 minutes.
Wash the asparagus and cut off the woody ends. Brush a grill pan with oil and grill half of the asparagus in it for 3-4 minutes on each side. Season with salt. Take out and keep warm. Prepare the rest of the spragula in the same way.
Peel and finely dice the shallots. Wash and clean the strawberries. Finely dice half of the strawberries. Puree the remaining strawberries with the remaining lemon juice, vinegar and 5 tablespoons of olive oil. Stir in the shallot and strawberry cubes.
Arrange the skri fillets with asparagus and strawberry vinaigrette and serve.