Place Flexiflat on a Medium or Large Perforated Baking Sheet and set aside.
Rinse the salmon and pat dry with paper towels.
Place half of the lime slices on the bottom of the Flexiflat.
Salt and pepper both sides of the salmon and lay it skin side down on top of the lime slices.
Place the remaining lime slices along the side of the salmon.
Using the Mini Herb Chopper, mince the fresh garlic and set aside.
Using the Eco-Chop, rough chop the cilantro and set aside.
Place the butter in the Mini Cake Mold and cover with the Octagonal Bonmat.
Heat in the microwave to melt and then remove.
Add in the FRENCH PANTRY Lavender Honey, FRENCH PANTRY Tahitian Lime Oil, garlic and using the Citrus Press, squeeze in the lime juice, and whisk together. Pour mixture over the salmon.
Cover with a Medium Bonmat and bake for 15-20 mins.
Remove from oven, uncover, and increase heat on oven to 475°F.
Once new temperature is reached, bake again for another 5 minutes.
Remove and sprinkle chopped cilantro over the top and serve.