Preheat oven to 425° F.
Melt 2 tbsp of butter in a bowl and add breadcrumbs. Season with parsley, lemon zest, salt and pepper.
Place the salmon on a baking sheet lined with parchment paper. Season with salt and pepper. Brush the Dijon mustard on the salmon filets. Top with the seasoned breadcrumbs. Bake for about 10-15 minutes, or until the breadcrumbs are golden brown.
Cook the ravioli according to the package instructions and drain. Reserve ½ cup of the pasta cooking water.
In a pan, melt the remaining butter. Add the cooked ravioli and dill; toss to combine. Slowly add the reserved pasta water until a sauce has formed. Divide the pasta amongst each plate and serve with a filet of salmon. Garnish with lemon wedges.