FOR THE TUSCAN TOMATO SAUCE
Preheat oven to 400F.
Lightly grease a 13x9 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 fish to previously prepared baking dish.
Bake for 13 to 15 minutes, or until salmon flakes easily.
In the meantime, prepare the Tuscan Tomato Sauce.
Heat oil in a nonstick pan over medium heat.
Add wine, onions and tomato to the pan 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 fish from oven and let stand 2 minutes.
Spoon sauce over fillets and sprinkle with fresh parsley.