Preheat oven to 400 degrees F.

Coat a large roasting pan and large baking sheet with cooking spray.

Season salmon with salt and pepper and place in prepared roasting pan. In a small bowl, whisk together soy sauce, molasses, brown sugar and garlic. Pour mixture over salmon in pan. Arrange oranges over salmon, set aside.

Arrange potatoes and haricots verts on baking sheet and spray with cooking spray. Season with salt and freshly ground black pepper.

Roast salmon and vegetables for 20 to 25 minutes, until fish is fork-tender and potatoes are golden brown and tender. Remove from oven.

Serve about 2/3 of the salmon, about 16 ounces or 4 fillets with all of the vegetables. Reserve remaining salmon (about 8 ounces, or 2 fillets) for the linguine.

Cook linguine according to package directions. 

While the linguine is cooking, heat oil in a large skillet over medium-high heat.  Add onion and garlic and cook 3 minutes, until soft.  Add thyme and cook 1 minute, until fragrant.  Add vermouth and cook 1 minute. Add broth, olives, lemon juice, capers and lemon zest and bring to a simmer, for 5 minutes. Add linguine and salmon, toss to combine using tongs and cook 1 minute to heat through.  eason to taste with salt and freshly ground black pepper. Remove from heat and stir in basil. Serve immediately.