Prep the oven and baking sheet. Heat oven to 425°F and line a large (half sheet) baking pan with parchment paper.

Make the honey mustard sauce. Whisk together the Dijon, honey, garlic powder, smoked paprika and lemon zest until combined.

Make the Panko topping. In a separate bowl, stir together the Panko, melted butter, parsley, salt and pepper until combined.

Assemble the salmon. Lay the salmon filets in the center of the baking sheet, about ½-inch apart, and use a paper towel to pat the salmon dry. Brush the filets evenly with the honey mustard sauce, then sprinkle the panko topping on evenly on top of the filets and gently press it down to adhere.

Prep the broccoli. In a separate bowl, toss the broccoli with the olive oil until evenly coated. Arrange the broccoli on the sheet pan in an even layer around the salmon, then season it generously with salt and pepper.

Bake. Bake for 16-18 minutes or until the salmon is cooked through and the panko topping is lightly golden. (Salmon should register about 135°F, which will then rise to around 145°F as it rests.)

Serve. Serve the salmon and broccoli immediately over rice, topped with a generous squeeze of fresh lemon juice, and enjoy!