1/4 cup whole wheat Italian-seasoned Panko breadcrumbs
Preheat oven to 400 degrees. Place salmon in a greased baking dish. Squeeze 1/2 lemon evenly over salmon and season with salt and pepper.
In a mixing bowl, whisk together mayonnaise, lemon juice, and garlic. Evenly spread over salmon fillets.
In a sandwich bag, combine Parmesan cheese, bread crumbs, parsley, dill, lemon zest, and olive oil. Shake bag until breadcrumbs are evenly coated with olive oil. Spread bread crumb mixture evenly over salmon fillets.
Bake for 15-20 minutes or until salmon reaches an internal temperature of 145 degrees. Parmesan cheese and bread crumbs should be golden and crispy; if not, broil for 1-2 minutes before servings.
You should be able to use one lemon for the juice, zest, and 1/2 lemon for squeezing.
Gluten-free: Use gluten-free breadcrumbs.