Heat oven to 450° F. Coat a baking dish with nonstick cooking spray.
Combine pecans, brown sugar, flour, 2 teaspoons of the lemon pepper and the oil. Place salmon, skin-side down, in the prepared dish and coat with cooking spray. Sprinkle with the pecan mixture and spritz lightly with cooking spray. Cover and bake at 450° F for 5 minutes; uncover and bake for 7 to 10 minutes more, or until fish flakes easily.
Meanwhile, place potatoes in a medium-size saucepan and cover with lightly salted water. Simmer for 15 to 20 minutes or until tender; drain. Add remaining 2 teaspoons of the lemon pepper, the yogurt spread and broth. Mash until smooth; stir in parsley.
Serve salmon with potatoes and, if desired, Roasted Cauliflower.