Salmon With Red Pepper Pesto

From Cooking Light magazine, October 2011

• Ready In: 20 mins
• Serves: 4

Ingredients

• 4 (6 ounce)  salmon fillets
• 3⁄4 teaspoon kosher salt, divided
•  cooking spray
• 1⁄3 cup  roasted red pepper (from a jar)
• 1  tablespoon tomato paste
• 1  teaspoon  extra-virgin olive oil
• 7  blanched almonds, whole
• 1  garlic clove

Directions

1. Heat grill pan over medium-high heat. Sprinkle fish evenly with 1/2 teaspoon salt. Coat pan with cooking spray. Arrange fish in pan; cook for 4 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness.
2. While the fish cooks, combine remaining 1/4 teaspoon salt, bell peppers, and remaining ingredients in a blender or food processor, and process until smooth. Serve pesto over fish.