Preheat oven to 425°F.
Pat the salmon dry and season with salt and pepper.
Mix together the Dijon, mayonnaise, lemon zest, and lemon juice. Spread evenly over the salmon.
Combine the panko, Parmesan, garlic, parsley, Italian seasoning, paprika, and melted butter. Press the mixture firmly onto each fillet.
Bake for 12–15 minutes, then broil for 1–2 minutes until the crust is golden and crispy.
Serve over cooked couscous with roasted asparagus, blistered cherry tomatoes, and a squeeze of fresh lemon.
