Ingredients

• 1/4 cup chopped pitted Kalamata olives or other brine-cured black olives
• 1/4 cup chopped pitted green olives
• 1/4 cup chopped drained oil-packed sun-dried tomatoes
• 3 garlic cloves, minced
• 2 tablespoons (1/4 stick) butter, melted
• 1 1/2 teaspoons chopped fresh rosemary
• 1 1/2 teaspoons chopped fresh thyme
• 5 1/2 teaspoons Dijon mustard
• 1 cup panko (Japanese breadcrumbs)*
• 4 5- to 6-ounce salmon fillets

Instructions

1. Preheat oven to 400°F. Mix black and green olives, sun-dried tomatoes, garlic, butter, rosemary and thyme in medium bowl. Mix in 1 1/2 teaspoons Dijon mustard, then breadcrumbs.
2. Butter large baking sheet. Place salmon fillets on prepared sheet. Spread 1 teaspoon mustard over each. Pack 1/4 of breadcrumb mixture onto each mustard-coated fillet. Bake until fillets are just opaque in center, about 12 minutes.
3. *Available in Asian markets and in the Asian foods section of some supermarkets.