Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

In a bowl, mix together the Parmesan cheese, panko breadcrumbs, parsley, garlic powder, onion powder, salt, and pepper.

In a separate bowl, whisk together the olive oil, Dijon mustard, and lemon juice. Brush this mixture over the salmon fillets.

Press the Parmesan and breadcrumb mixture onto the top of each salmon fillet, ensuring an even coating.

Place the salmon fillets on the prepared baking sheet and bake for 12-15 minutes, or until the salmon is cooked through and the crust is golden brown.

While the salmon is baking, prepare the lemon cream sauce. In a saucepan over medium heat, combine the heavy cream, lemon zest, and a pinch of salt. Cook for about 5 minutes, stirring frequently, until the sauce thickens slightly.

Once the salmon is done, remove it from the oven and let it rest for a few minutes. Serve with the lemon cream sauce drizzled over the top.