Baked Fish with Apple-Beet Salad

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Nonstick cooking spray

1/4 cup light mayonnaise

1/2 teaspoon grated lemon zest and the juice of 1 lemon, plus wedges for serving 

1/2 teaspoon grated lemon zest and the juice of 1 lemon, plus wedges for serving

Kosher salt and freshly ground pepper

1 cup panko breadcrumbs

1/4 cup finely chopped fresh parsley

2 tablespoons capers, finely chopped

4 skin-on ocean perch or tilapia fillets (about 6 ounces each)

1 teaspoon dijon mustard

3 tablespoons extra-virgin olive oil

6 cups mesclun greens (about 5 ounces)

1 8.8-ounce package peeled cooked beets, quartered (about 1 1/2 cups)

1 Persian cucumber, thinly sliced

1 Granny Smith apple, thinly sliced