Thaw the fish, if frozen. Season fish lightly with some salt and pepper. In a large nonstick skillet, cook salmon in hot oil over medium heat for 3 to 4 minutes until well browned. Turn the fish and cook 3 to 4 minutes more or until the fish just flakes when tested with a fork. Remove the fish from skillet.
To the same skillet, add honey, butter, and soy sauce. Cook over medium heat until butter is melted and sauce is heated through, whisking often. Return the fillets to skillet. Spoon sauce over fillets and keep warm.
In large saucepan, toss together the spinach and tomatoes. Season with salt and pepper. Cook, stirring often, over medium heat for 2 to 3 minutes or until spinach just begins to wilt.
To serve, use a slotted spoon to evenly divide spinach mixture among 4 warm dinner plates. Place the fish on the bed of spinach. Drizzle with sauce. If you like, sprinkle with chives. Makes 4 servings.