Place the Cauliflower (1 head) into a bowl and mix it with the Grape Tomatoes (1/3 cup), Kalamata Olives (1/4 cup), Feta Cheese (1/4 cup), Artichoke Hearts (4), and Greek Seasoning (2 teaspoon).
Preheat the oven to 400 degrees F (200 degrees C).
Lay the rectangular parchment paper on a countertop. Fold the parchment in half on the long side to make a folded 8x12-inch rectangle. Starting at the folded edge, cut out a very large half heart, so then when it's opened it is a large heart with the center line of the heart being the folded side.
Put 1 cup of the cauliflower rice mixture into the center of one side of the heart. Place one of the salmon fillets on top and drizzle the Skinless Salmon Fillets (4) with a little Olive Oil (to taste). I like to sprinkle additional Greek Seasoning on top.
Fold the other half of the heart on top of the salmon. Then on the rounded edge start crimping and folding the paper close,d working your way around the pointed edge. When you get to the side, fold the point over on itself and continue to fold it closed. When you are done it should be a half circle. Continue to do this with the four other parchment packets and salmon fillets.
Place the packets on a baking sheet on the center rack of the oven. Cook for 15-20 minutes. The thicker the piece of salmon, the longer it will take to cook.
Serve each parchment on a plate and allow guests to open their own packet. I like to serve mine with a dollop of Tzatziki (to taste), or you can use Salt and Pepper (to taste). Enjoy!