cookware
- medium bowl
- baking sheet
- parchment paper
1 | Preheat oven to 375°F. |
2 | Mix black and green olives, capers, sun-dried tomatoes, garlic, butter, rosemary and thyme in medium bowl. |
3 | Mix in 1.5 teaspoons Dijon mustard, then breadcrumbs. |
4 | Line the baking sheet with parchment paper. Transfer the salmon fillets to the baking sheet. |
5 | Spread about 1 teaspoon of Dijon mustard over each fillet. |
6 | Gently pat a quarter of the breadcrumb mixture onto each mustard-coated fillet. |
7 | Bake until fillets are just opaque in center, about 12 minutes. |
source: Epicurious
notes
For a diabetic-friendly version of the crust, replace the panko with crushed macadamia nuts.