Herb-Crusted Salmon with Roasted Lemons

INGREDIENTS

• 1/4 cup panko (Japanese breadcrumbs)
• 1/4 cup chopped flat-leaf parsley
• 1 tablespoon chopped dill, tarragon, or chives (optional)
• 1 tablespoon plus 1 teaspoon olive oil
• 1 3-pound salmon fillet, skin on, small bones removed
• 1/4 cup Dijon mustard
• Coarse salt and ground pepper
• 2-3 lemons, quartered, seeds removed