1. Place a rack in the uppermost part of oven and heat to 425 degrees. Toss potatoes with 1 tablespoon oil and season with salt and pepper. Arrange in a single layer on a rimmed baking sheet and bake until slightly browned but not cooked all the way through, about 12 to 15 minutes.
2. Meanwhile, to make the vinaigrette, combine vinegar, honey, paprika, mustard, and garlic in a blender and puree until smooth. With blender running, slowly pour in 1/4 cup oil until thickened. Stir in capers and shallot, then transfer half of the vinaigrette to a small bowl and set aside.
3. Nestle salmon fillets on top of potatoes, season with salt and pepper, and brush with remaining vinaigrette. Toss green beans and almonds (if using) with remaining tablespoon oil, season with salt and pepper, and arrange around salmon.
4. Return pan to oven and roast until salmon flakes easily with a fork and centers are slightly translucent, 10 to 12 minutes. Drizzle reserved vinaigrette over vegetables and fish, garnish with parsley (if using), and serve.
Source: Hannaford fresh Magazine, September - October 2016