Salmon with a Breadcrumb, Olive and Sun-Dried Tomato Crust | La Cucina Grandinetti

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