- 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.