Use tweezers to remove any small bones from the salmon fillets. Place on 4 large pieces of foil and top each with a quarter of the olives, tomatoes, oil, preserved lemon and honey. Season with salt and pepper and seal the parcels well.
Cook the parcels on a hot barbecue for 8—10 minutes, then remove from the heat and rest briefly. Carefully open the parcels, garnish with chopped parsley and serve with a Couscous Salad (see