Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Cut the potatoes into 1/2-inch rounds. Small dice the zucchini. Halve the tomatoes; place in a bowl and season with salt and pepper. Thinly slice the scallions, separating the white bottoms and hollow green tops. In a bowl, combine the mayonnaise and as much of the chile paste as you'd like, depending on how spicy you'd like the dish to be.

Line a sheet pan with foil. Transfer the potato rounds to the foil. Drizzle with olive oil and season with salt, pepper, and half the spice blend. Toss to coat and arrange in an even layer. Roast 19 to 21 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

Meanwhile, in a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the diced zucchini in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the seasoned tomatoes and sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Carefully add half the vinegar (you will have extra), the capers, and raisins. Cook, stirring constantly, 30 seconds to 1 minute, or until combined. Transfer to a bowl. Cover with foil to keep warm. Wipe out the pan.

Pat the salmon dry with paper towels; season with salt and pepper on both sides. Season only on the skinless side with the remaining spice blend. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned salmon, skin side down. Cook 5 to 7 minutes, or until the skin is browned and crispy. Flip and cook 1 to 2 minutes, or until lightly browned and cooked through.* Turn off the heat. Serve the cooked salmon with the roasted potatoes and cooked vegetables. Top the salmon with the Calabrian mayo. Garnish with the sliced green tops of the scallions. Enjoy! 

*The USDA recommends a minimum safe cooking temperature of 145°F for fish.