Preheat the oven to 425°F (220°C). Line a large sheet pan with parchment paper or lightly grease it.
In a medium bowl, toss the halved baby potatoes with 1 tablespoon olive oil, smoked paprika, salt, and pepper until evenly coated.
Spread the potatoes out on one side of the prepared sheet pan in a single layer.
In a small bowl, combine Dijon mustard, honey, whole grain mustard, lemon juice, and minced garlic to make the honey mustard sauce.
Place the salmon fillets skin-side down on the other side of the sheet pan. Season each fillet lightly with salt and pepper.
Brush the honey mustard sauce evenly over the top of each salmon fillet.
In a separate small bowl, toss the panko breadcrumbs with the remaining 1 tablespoon olive oil until the crumbs are lightly coated.
Sprinkle the panko mixture evenly over the potatoes on the sheet pan.
Place the sheet pan in the preheated oven and roast for 20 to 25 minutes, or until the salmon is cooked through and flakes easily with a fork, and the potatoes are golden and crispy.
Remove from the oven and garnish the salmon and potatoes with chopped fresh parsley before serving.