Lightly grease a 9x13 baking dish with cooking spray and set aside.
In a shallow plate, combine panko crumbs, parsley, lemon zest, salt, and pepper.
Generously brush each salmon fillet with olive oil on all sides.
Place the salmon fillets in the panko mixture and press the panko mixture thickly over and around each fillet.
Transfer the fish to the baking dish and bake for 13 to 15 minutes, or until the salmon flakes easily.
Meanwhile, prepare the tomato sauce and heat the oil in a nonstick pan set over medium heat.
Add the onions and tomato and cook for 2 minutes; stir in the wine and cook, stirring frequently, for 3 minutes or until the liquid is reduced by half.
Add garlic, cream, and milk; bring to a boil, stirring frequently, and continue to cook until reduced and thickened.
Remove from heat and season with salt and pepper.
Taste for seasonings and adjust accordingly.
Remove the salmon from the oven and let stand for 2 minutes.
Spoon the tomato sauce over the fillets and sprinkle with fresh parsley.
Serve.
Notes
Space the Filets: Ensure enough space between the filets for air circulation. Crowding will cause steaming rather than baking, leading to a soggy crust.
Check the Temperature: Use an instant-read thermometer; salmon is cooked at 145ºF. No thermometer? Poke the salmon; if it flakes easily, it's done.
Use a Whole Filet: For feeding a crowd, use a whole slab instead of individual filets and adjust the baking time.
Gluten-Free Options: Use gluten-free breadcrumbs or pulverized nuts like walnuts or almonds.
Oil Alternatives: Substitute olive oil with homemade honey mustard or other dressings like maple mustard or lemon butter.
Different Sauces: Experiment with various sauces; for example, try the lemon garlic cream sauce from my pan-seared salmon recipe.
Storage: Store leftovers in an airtight container and refrigerate for up to 4 days. I recommend reheating your salmon in the oven to help the crust crisp up again.