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.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.