Likely the perfect version of this recipe I've ever created, it's delish

Directions

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with oil.
Place the salmon fillets on the prepared baking sheet, skin-side down.
In a small bowl, mix together the Dijon mustard and olive oil. Brush this mixture evenly over the tops of the salmon fillets.
In another bowl, combine the panko breadcrumbs, chopped parsley, chopped dill, lemon zest, salt, and pepper. Press this mixture onto the Dijon-coated tops of each salmon fillet to form an even crust.
Bake the salmon in the preheated oven for about 12-15 minutes, or until the crust is golden brown and the salmon is cooked through (it should flake easily with a fork).
Serve the salmon warm with lemon wedges on the side. Enjoy!
Variations & Tips
For an extra kick, you can add a teaspoon of minced garlic to the breadcrumb mixture. If you prefer a gluten-free option, swap out the panko breadcrumbs for gluten-free breadcrumbs or crushed almonds. You can also experiment with other herbs like tarragon or chives, depending on your taste preferences.