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.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.