Heat up a pan with olive oil. Sear the salmon slices for a minute and a half on one side. Sprinkle with salt and pepper, drizzle a tablespoon of honey and brush to coat evenly. Flip to the other side and sear for another minute.

Wipe down the pan, add some more olive oil and heat over medium heat. Fry the peppers, cherry tomatoes, and beet greens until soft but not too much. Add garlic and white wine, and cover for 5 minutes. Uncover and place the salmon slices on top of the vegetables. Drizzle with a tablespoon of honey, sprinkle with salt and ground pepper, and place lemon slices on the salmon. Sauté for another 2 minutes and turn off the heat.