Bake almonds in a shallow pan at 350F, stirring occasionally, 5-6 minutes or until toasted. Set aside.
Saute onion in hot oil in a skillet 10 minutes or until golden. Stir tomatoes and next 3 ingredients; reduce heat, and simmer, stirring occasionally, 15 minutes. Stir in lemon juice and 1/4 teaspoon each of salt and pepper, keep warm.
Sprinkle salmon filets with red pepper, remaining 1/2 teaspoon salt and pepper. Place on a lightly greased rack in a broiler pan.
broil 6 inches from heat 10 minutes or until fish flakes with a fork. Serve with tomato mixture; sprinkle with almonds.