Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.

In a shallow dish, combine Parmesan cheese, panko breadcrumbs, parsley, garlic powder, lemon zest, salt, and black pepper.

In a separate bowl, whisk together the melted butter and Dijon mustard until smooth.

Brush the tops of the salmon fillets with the butter-mustard mixture.

Press each salmon fillet into the breadcrumb mixture, ensuring an even coating.

Place the salmon fillets crust side up on the prepared baking sheet.

Bake for 12-15 minutes until the salmon flakes easily and the crust is golden brown.

Serve immediately with lemon wedges.