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 and pepper

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. Place the fish steaks on the artichokes. Season with salt and pepper. Sprinkle with the olives and lemon zest. Drizzle with oil. Close to seal the papillotes.

Place the papillotes on a baking sheet. Add the tomato clusters on the side. Brush the tomatoes with oil. Season with salt and pepper. Bake for about 13 minutes.

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