Salmon Papillotes with Artichokes and Black Olives

Name: Salmon Papillotes with Artichokes and Black Olives
Ingredients: 2 cans 6 oz (170 ml) oil-packed artichokes, drained and quartered; 8 rectangles 15 x 12-inch (38 x 30-cm) parchment paper; 1 1/2 lbs (675 g) skinless salmon fillet, cut into 4 steaks; 1/4 cup (60 ml) oil-packed sundried black olives, drained, pitted and coarsely chopped; Grated zest of 1 lemon; 1/3 cup (75 ml) olive oil; 4 clusters of about 5 cherry tomatoes each; Salt; pepper

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With the rack in the middle position, preheat the broiler. Turn off the broiler and preheat the oven to 250 °C (500 °F). Divide the artichokes among 4 rectangles of two layers of parchment paper....

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Ingredients

2 cans 6 oz (170 ml) oil-packed artichokes, drained and quartered
8 rectangles 15 x 12-inch (38 x 30-cm) parchment paper
1 1/2 lbs (675 g) skinless salmon fillet, cut into 4 steaks
1/4 cup (60 ml) oil-packed sundried black olives, drained, pitted and coarsely chopped
Grated zest of 1 lemon
1/3 cup (75 ml) olive oil
4 clusters of about 5 cherry tomatoes each
Salt
pepper