Moroccan Salmon

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1/2 cup chopped fresh parsley

2 teaspoons olive oil

1 teaspoon fresh lemon juice

1/2 teaspoon salt

1/4 teaspoon ground ginger

1/4 teaspoon garlic powder

1/4 teaspoon ground red pepper

1/4 teaspoon ground cumin

1/4 teaspoon freshly ground black pepper

2 garlic cloves, minced

4 (6-ounce) salmon fillets (about 1 inch thick)

Cooking spray

1 lemon

1 1/2 cups thinly sliced red bell pepper (about 1 medium)

1 1/2 cups thinly sliced green bell pepper (about 1 medium)

2 tablespoons water

1 large plum tomato, cut crosswise into 1/4-inch-thick slices

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