Espresso and Lime

0 Preheat your oven to 425 degrees
1 In a shallow bowl, combine 1/2 cup of breadcrumbs, 1/2 cup of finely grated parmesan, 1 tablespoon of finely chopped parsley, 1 tablespoon of olive oil, 1 teaspoon of lemon zest, 1/2 teaspoon of garlic powder and a pinch of salt and black pepper 
2 Whisk a large egg in a separate shallow bowl and season with a pinch of salt and black pepper 
3 Dry the salmon filets with paper towels
4 Dip all sides of the salmon into the whisked egg and allow excess to drip back into the bowl
5 Transfer the egg dipped salmon into the breadcrumb mixture and coat on all sides
6 Set the coated salmon onto a baking sheet and repeat the process with the second filet
7 Press some of the remaining bread crumbs over the salmon filets and drizzle the remaining tablespoon of olive oil lightly over each filet
8 Bake the salmon for 12-16 minutes in a 425 degree oven (depending on their thickness and your desired level of doneness)
9 Drizzle the crispy filets with fresh lemon juice and enjoy immediately