For the salmon: Stir Stubb's Texas Sriracha Anytime Sauce, honey and lemon in a small bowl. Place salmon fillets in a large sealable baggie, pour in sauce, close baggie and allow salmon to become evenly covered in the sauce. Place in fridge for about 30 minutes or up to one day.
In a nonstick pan, add about ½ tablespoon extra virgin olive oil and heat to medium-high. When the pan is hot, add the salmon, flesh side down and cook for 3 minutes with lid on the pan. Flip the salmon and cook fish all the way through (uncovered), about 5 more minutes. (This timing was perfect- you don't want overcooked salmon and it will continue to cook a bit even after removed from heat.)* Set aside.
For the sautéed veggies: Return the same sauté pan to the heat and add the oil. Heat over medium-high heat, then add peppers and onions. Sauté for 4-5 minutes until the veggies are cooked and softened. Remove from heat.