Preheat oven to 400 degrees. Set the salmon on a foil-lined baking sheet skin side down. Season with salt and pepper.
In a medium bowl, mix together the panko, onion, parsley, dill, thyme and lemon zest. Add the olive oil and stir until the crumbs are evenly coated.
Brush the top of the salmon with mustard and top with crumb mixture, pressing gently to adhere.
Bake for 15-18 minutes, or until the fish flakes easily with a fork.