Olive-Crusted Salmon w/ Lemon Vinaigrette

Olive-Crusted Salmon with Lemon Vinaigrette
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INGREDIENTS for Salmon:
2-1/2 ounces fresh white bread crumbs
12 pitted black olives, chopped
1 Tablespoon olive oil
2 teaspoons tarragon
1 garlic clove, crushed
1 Tablespoon butter, melted
4 salad onions, chopped
Salt and pepper to taste
4 (5-ounce) boneless skinless thick fresh salmon fillets
INGREDIENTS for Lemon Vinaigrette:
Juice of 1/2 lemon
1 Tablespoon olive oil
1/4 teaspoon whole grain mustard
1/8 teaspoon sugar
TO PREPARE:

For the salmon, combine the bread crumbs, olives, olive oil, tarragon, garlic, butter, onions, salt and pepper in a bowl and mix well. Divide the bread crumb mixture into 4 equal portions. Pat 1 portion over the surface of each fillet.
Arrange the fillets in a single layer on a lightly greased baking sheet. Bake at 375 degrees for 25 minutes or until the salmon flakes easily.
For the vinaigrette, combine the lemon juice, olive oil, mustard and sugar in a jar with a tight-fitting lid and seal tightly. Shake to mix. Drizzle over the salmon just before serving.
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SERVES: 4