Pepper-Roasted Salmon With Mustard-Herb Cream Sauce

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14 ounces light tofu, drained

1 garlic clove, peeled

1/3 cup fat-free sour cream

3 tablespoons Dijon mustard

1 tablespoon fresh lemon juice

1/2 cup chopped chives

1/4 cup minced fresh dill

2 teaspoons coarsely ground mixed peppercorns, divided

1 (3-pound) salmon fillet

Olive oil-flavored cooking spray

1 teaspoon olive oil

1/4 teaspoon salt

Rosemary sprigs (optional)

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