1/4 cup soy sauce
juice and zest of one lime
2 tablespoons honey
1/4 olive oil
2 cloves garlic, smashed
Marinate salmon for 15-30 minutes in big ziploc bag (you can marinate for less time, but not much more time or the acid from the lime will break down the fish and make it mushy). Heat a nonstick pan over medium high heat, and place salmon in pan and cook until crusty, about 5 minutes or so. Flip fish, reduce heat to medium, add about 1/4 cup of the marinade, tent pan with aluminum foil, and cook 7-10 minutes until salmon is cooked. Spoon a little of the sauce and a squeeze of fresh lime over the salmon before serving and sprinkle with a little salt (be careful and don't over-salt it...soy sauce is salty) and pepper.
We ate the Honey Lime Salmon with roasted asparagus and a green salad. To roast the asparagus, just drizzle olive oil and sprinkle with salt and pepper. Cook at 400 degrees until brown, about 15-20 minutes.