Prepare the marinade: mix the honey, Dijon mustard, balsamic vinegar, soy sauce and ground black pepper. The proportions can be adjusted to fit your taste preferences!

Marinate the fillets in half the mixture for at least an hour.

Preheat the oven to 200 C. Place fish in a baking dish. Using a cooking brush, apply a small amount of marinade. Close the form foil and place in the oven for 12 - 15 minutes. Remove the foil, apply another layer of the marinade and bake another 10 minutes until crisp.

To prepare minty pea puree chop onion. Heat 1 tbsp butter in a pan and saute the onions until transparent. Add the peas, let them warm up for several minutes. Move the mixture in the bowl of a blender and preroute together with mint.

Add hot cream, whisk until fluffy. For serving dishes, use the ring to spread puree on a plate. Put it on the salmon fillet. Next place the sun-dried tomatoes and garnish with lettuce leaves.