Serves 4

1/2 cup parsley, chopped
2 tablespoons lemon juice
1/2 teaspoon black pepper
1 tablespoon garlic, minced
1/2 cup feta cheese, crumbled
1/2 cup Kalamata olives, chopped
1 1/2 cups grape or cherry tomatoes, chopped
1 cup yellow onion, chopped
1 cup artichoke hearts; if brined thoroughly rinsed, drained and dried
1/2 cup chicken or vegetable broth
1 1/2-pound salmon fillet

Preheat oven to 350 degrees. Line a baking sheet with foil.
Cut a second sheet of foil large enough to completely wrap the salmon fillet and place on sheet pan.
In a bowl, combine the parsley, lemon juice, pepper, garlic, olives, tomatoes, onions, artichoke hearts and broth.
Lay the salmon fillet on the foil sheet. Spread evenly with vegetable mixture.
Make a sealed foil packet by bringing the long edges of the foil together above the filet and folding them over two or three times, leaving room for steam. Then fold over the short edges of the foil.

Bake until fish is firm and light pink, about 25-35 minutes.

Serve fillet whole on a platter or portion as desired.