Roasted Pecan And Herb-Crusted Salmon

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1 small fennel bulb, cored and thinly sliced

2 plum tomatoes, cored and cut in half lengthwise

1/2 cup julienned yellow bell pepper

1/2 cup julienned green bell pepper

1/2 cup sliced red onion

2 tablespoons olive oil

1/2 teaspoon kosher salt

1/8 teaspoon garlic powder

1/8 teaspoon freshly ground black pepper

2 tablespoons chopped fennel fronds (all stems or stalks removed)

2 tablespoons chopped fresh basil leaves

1 1/2 tablespoons Dijon mustard

4 (8-ounce) boneless, skinless salmon fillets

2 ounces dry vermouth or white wine

2 tablespoons fresh lemon juice

2 tablespoons unsalted butter, melted

1/2 cup coarsely chopped pecans

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