Preheat oven to 400F. 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 and 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.
