Preheat oven to 400ºF. Brush flesh side of salmon with dressing; press into pecans until evenly coated. Place, pecan-sides up, on foil-covered baking sheet.
Bake 13 to 15 minute or until salmon flakes easily with fork.
Meanwhile, beat cream cheese spread and wine in small saucepan with wire whisk until well blended. Cook on medium-low heat 3 to 5 minute or until cream cheese spread is completely melted and mixture is well blended, stirring frequently.
Spoon cream cheese sauce evenly onto four serving plates; top with salmon. Sprinkle with parsley.