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Salmon With Red Pepper Pesto

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4 (6-ounce) fresh or frozen sustainable salmon fillets (such as wild Alaskan)

3/4 teaspoon kosher salt, divided

cooking spray

1/3 cup chopped bottled roasted red bell peppers, rinsed and drained

1 tablespoon tomato paste

1 teaspoon extra-virgin olive oil

7 whole blanched almonds

1 garlic clove

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