Preheat oven to 400 degrees. Mix black and green olives, sun-dried tomatores, garlic, butter, rosemary and thyme in medium bowl. Mix in 1 1/2 teaspoons Dijon mustard, then breadcrumbs.
Butter large baking sheet. Place salmon fillets on prepared sheet. Spread 1 teaspoon mustard over each. Pack 1/4 of breadcrumb mixture onto each mustard coated fillet. Bake until fillets are just opaque in center, about 12 minutes.
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