Pan-Seared Salmon With Watercress Purée

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1 1/2 cups cubed peeled red potato

8 cups trimmed watercress or torn spinach (about 1 pound)

1 tablespoon butter

1/2 teaspoon salt, divided

2 tablespoons water

3/4 cup diced yellow bell pepper

3/4 cup diced red bell pepper

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

Vegetable cooking spray

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