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Preheat the oven to 400°F (convection or regular).
Set the salmon on a foil-lined baking sheet skin
side down. Sprinkle with salt and pepper.
In a small bowl, combine the honey mustard and 1
teaspoon of the thyme. In another small bowl, mix
the panko with the remaining 1 teaspoon of thyme,
4 teaspoons of olive oil, parsley, and paprika.
Add salt and pepper (a light sprinkle).
Using a small spoon, spread the mustard mixture on
the salmon; top with the bread crumb mixture.
Roast the salmon for 12-14 minutes (test at 10) or
until it is almost completely firm to the touch
and flakes when poked with a fork. Serve at once.
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