1 1/2 lb (675 g) skinless salmon fillet, cut into steaks

1 teaspoon (5 ml) honey

8 oz (227 g) white button mushrooms, sliced

1 small onion, thinly sliced

2 tablespoons (30 ml) olive oil

1 clove garlic, finely chopped

1/4 cup (60 ml) chicken broth

1 small tomato, seeded and diced

2 tablespoons (30 ml) oil-packed sundried black olives, drained, pitted and chopped

1 tablespoon (15 ml) capers, chopped

1/2 cup (125 ml) parsley, chopped

1/4 cup (60 ml) pine nuts, toasted

1 lemon, cut into wedges

Salt and pepper

With the rack in the highest position, preheat the oven’s broiler. Line a baking sheet with aluminum foil.

Place the fish on the baking sheet. Brush with the honey. Season with salt and pepper. Bake for 8 to 10 minutes, depending on the thickness of the fillet, or until the desired doneness. Set aside.

Meanwhile, in a large non-stick skillet, brown the mushrooms and onion in the oil. Season with salt and pepper. Add the garlic and cook for 1 minute. Add the broth, tomatoes, olives, and capers. Bring back to a boil and adjust the seasoning.

Serve the salmon topped with the mushroom mixture. Sprinkle with the parsley and pine nuts. Serve with lemon wedges.

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