1 Cut in half and squeeze lime. Mix honey, oil, 1 tablespoon lime juice and 1 tablespoon soy sauce in a bowl.
2 Rinse salmon fillets, pat dry, turn in the marinade and leave for 20 minutes.
3 Meanwhile, trim peas and blanch for 20 seconds in boiling salted water.
4 Put ice cubes in a bowl and fill with cold water. Drain peas and plunge immediately in the ice water. Remove and drain well.
5 Mix remaining soy sauce, 1 tablespoon lime juice, fish sauce and sesame oil in a bowl. Cut chile pepper in half lengthwise, remove the seeds, rinse, chop and mix with the sesame seeds into the dressing, then mix with the peas.
6 Heat a baking sheet in a preheated oven at 220°C (level 3-4, recirculation not recommended) (approximately 425°F, convection not recommended). Place the salmon fillets on the sheet and cook on the second rack from the bottom for 10 minutes.
7 Remove the fillets from the sheet and serve with pea salad.