Let’s get cooking! Follow these simple steps:

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a shallow dish, combine the Parmesan cheese, panko breadcrumbs, parsley, garlic, lemon zest, salt, and pepper.
3. Brush each salmon fillet with Dijon mustard. This adds a subtle tanginess and helps the crust adhere.
4. Press the salmon fillets, mustard side down, into the Parmesan mixture, ensuring they are well coated.
5. Heat olive oil in a large ovenproof skillet over medium-high heat. Add the salmon fillets, crust side down, and cook for 2-3 minutes until golden brown.
6. Transfer the skillet to the preheated oven and bake for 10-12 minutes, or until the salmon is cooked through and flakes easily with a fork.
7. Remove from the oven and let the fillets rest for a minute before serving with lemon wedges.

As you cook, remember my abuela’s wisdom: trust your senses. Listen for the sizzle, watch for the crust to turn golden, and let the aroma guide you.