In a small bowl, whisk together your olive oil and lime juice, until combined.
Add your salmon and cover both sides in the mixture.
Coat a large frying pan with oil and heat on medium Once hot, add your salmon, skin side down, onto the hot pan. Sear for 5 minutes, before flipping and cooking for a further 5 minutes.
Remove from the oven and let sit for 1 minute, before drizzling with sweet chili sauce.
* I used a keto sugar free sweet chili sauce. Use your favorite sauce, depending on your dietary preferences. TO STORE: Leftover salmon can be refrigerated for up to 3 days, covered. To reheat, microwave for 30 seconds, or pan fry for 1-2 minutes