Preheat oven to 425 degrees F.

In medium bowl, mix panko breadcrumbs and lemon zest.

In a food processor, pulse basil leaves, parsley, garlic, pepitas and 2 Tbsp. olive oil. (Note: The pepitas should no longer be whole but the mixture should still have some texture.)

Add the herb mixture and 1/2 Tbsp. olive oil to bowl with panko breadcrumbs and lemon zest. Mix until well combined.

Pat salmon filets dry with paper towel. Brush 1/2 Tbsp. olive oil on the flesh of the filets and season with sea salt and pepper to taste.

Top salmon filets with herbed panko mixture. Pack mixture on top of each filet so it holds together.

Heat remaining Tbsp. olive oil in large oven-safe skillet over medium-high heat.

Cook filets skin side down for 4 minutes.

Transfer to oven and continue cooking 5-8 minutes or until top is lightly golden brown.

Finish by garnishing with flaky sea salt.

Serve warm with your favorite sides.