Preheat your oven to 425 degrees.
In a medium bowl, combine the panko, lemon zest, parsley, salt, & pepper. Stir in the olive oil.
Brush the Dijon mustard evenly on top of the salmon fillets. Cover with the panko mixture, pressing down to adhere to the salmon.
Bake for 10 minutes in the preheated oven. Turn the heat up to broil, and allow to cook for 60 seconds for the panko to brown - keeping a close eye as you don't want it to burn.
Remove from the oven & allow to cool on the baking sheet for 3-5 minutes. Serve with lemon wedges if desired.