Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper. Tip: For extra crispiness, lightly grease the parchment with olive oil.

In a food processor, pulse pumpkin seeds until coarsely ground (some texture should remain). Transfer to a small bowl. Tip: Don't over-process—you want a crunchy crust, not powder.

Whisk together olive oil, honey, mustard, garlic powder, paprika, salt, and pepper in another small bowl. Tip: For a spicy kick, add a pinch of cayenne.

Brush the honey-mustard mixture evenly over the top of each salmon fillet. Tip: Pat salmon dry first for better adhesion.

Press the ground pumpkin seeds onto the coated side of each fillet, creating an even crust. Tip: Use the back of a spoon to gently press seeds into the salmon.

Bake for 15-18 minutes until salmon flakes easily and the crust is golden. Tip: For extra browning, broil for the last 1-2 minutes.

Garnish with fresh parsley if desired, and serve immediately. Tip: Lemon wedges make a bright accompaniment.