- In a skillet over medium-high heat, brown the shallots and garlic in the oil. Add the artichokes and cook for 2 minutes. Add the remaining ingredients and continue cooking for 5 minutes or until the tomatoes soften and burst. Season with salt and pepper. Keep warm.
- Preheat a cast iron grill pan until very hot. Oil the pan.
- Grill the fish, skin side down, for 8 minutes or until the desired doneness, flipping halfway through cooking. Season with salt and pepper.
- Sprinkle the salmon and vegetables with the chives and serve with lemon wedges, if desired.