Preheat Oven and Prep Pan: Preheat oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper or heavy-duty aluminum foil. Lightly grease with olive oil spray.

Prep the Salmon: Pat each salmon fillet thoroughly dry on all sides using paper towels. Place fillets skin-side down on the prepared baking sheet, leaving about 2 inches of space between fillets. Season lightly with kosher salt and black pepper.

Mix the Garlic Dijon Spread: In a small ramekin, whisk together melted butter, Dijon mustard, minced garlic, and fresh lemon juice. Generously brush mixture over top of each salmon fillet.

Toss the Crispy Parmesan Crust: In a medium bowl, combine panko breadcrumbs, grated Parmigiano-Reggiano, chopped parsley, fresh dill, garlic powder, smoked paprika, and 1 tablespoon of olive oil. Toss with a fork until the crumbs are evenly coated and resemble wet sand.

Crown the Fillets: Spoon the parmesan panko mixture generously over the top of each fillet, pressing down gently with your fingers so the crust adheres into an even, thick layer.

Bake to Flaky Perfection: Bake at 400°F for 12 to 14 minutes, depending on the thickness of fillets. If you desire an extra-crispy, deeply golden top, turn oven to BROIL (high) for the final 60 to 90 seconds, watching closely to prevent burning.

Rest, Garnish & Serve: Remove from oven and let rest for 3 minutes. The salmon should flake effortlessly with a fork and reach an internal temperature of 130°F–135°F for medium doneness. Garnish with lemon wedges and fresh dill sprigs, and serve immediately!