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Mediterranean Salmon

  • Yield 4 servings
  • Prep 30 minutes
  • Cook 12 - 15 minutes

Ingredients

1/3 cup black olives
1/3 cup green olives
1/3 cup drained oil-packed sun-dried tomatoes
3 -- garlic cloves / minced
3 tablespoons butter melted
1 1/2 tablespoons rosemary chopped
1 1/2 tablespoons thyme chopped
dijon mustard
1 1/2 cups panko bread crumbs
4 -- 6 oz. salmon fillets

Instructions

Preheat oven to 400. Finely chop black olives, green olives and sun-dried tomatoes in food processor.  Mix olives and tomato with garlic, butter, rosemary and thyme.  Add 3 tablespoons of dijon mustard, then mix in panko bread crumbs.  Foil large baking sheet  –  place salmon on prepared sheet.  Spread remaining dijon mustard over each salmon fillet.  Pack equally divided breadcrumb mixture onto each mustard-coated fillet.  Bake fillet until center of fish is just opaque in the center  –  approximately 12 minutes, but depends on the thickness of the salmon 

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