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