Sweet Pepper Salmon with Zucchini Ribbon Salad

Sweet Pepper Salmon:

4 salmon fillets, skin removed (1 1/2 lb)

1/4 cup whole smoked almonds

Large zip-top bag

2 teaspoons chili powder

2 teaspoons paprika

1 teaspoon garlic pepper seasoning

Cooking spray

1/4 cup maple syrup

1 tablespoon light soy sauce

Zucchini Ribbon Salad:

1/2 cup pre-diced fresh tomatoes

1/2 cup matchstick carrots

1/3 cup pre-sliced green onions

1/4 cup balsamic vinaigrette

1 tablespoon basil herb paste

1/4 cup crumbled Gorgonzola cheese

2 medium zucchini