4 skinless salmon fillets
1 and 1/2 tablespoons dijon mustard
1 and 1/2 tablespoons honey
1 garlic clove, minced
3/4 cup panko bread crumbs
2 tablespoons chopped fresh parsley
1 teaspoon lemon zest
2 tablespoons olive oil
Preheat oven to 400 degrees. Spray a 9-by-13-inch baking dish with nonstick spray, set aside.
In a small bowl, whisk together mustard, honey, and garlic. In a shallow dish, toss together bread crumbs, parsley, and lemon zest. Drizzle olive oil over the bread crumb mixture then toss to combine.
Working with one piece of salmon at a time; brush the top with honey mustard mixture, then lightly season with salt and pepper, then place face down in panko mixture. Now brush the bottom side (the naked side facing up) with honey mustard mixture and season lightly with salt and pepper and rotate to completely coat in crumb mixture. Transfer to prepared baking dish and repeat with remaining fillets.
Bake for 13-15 minutes until salmon is cooked through. Serve warm with lemon wedges (from zested lemon).