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
