Oven Roasted Salmon with Potatoes, Beets, and Fennel

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1 pound Yukon gold potatoes, peeled, cut into wedges, about 3 large potatoes

3 teaspoons extra-virgin olive oil

Coarse salt and cracked black pepper

1 pound beets, tops removed, peeled, cut into wedges, about 3 large beets

1 large head fennel, sliced into 1/4-inch thick slices

1 pound salmon fillet

2 oranges, peeled and sliced horizontally

4 tablespoons tapenade vinaigrette, recipe follows

Tapenade, recipe follows

2 slices toast spread with 2 tablespoons tapenade, cut in 1/2

Tapenade Vinaigrette:

1/4 cup tapenade, recipe follows

1/4 cup freshly squeezed orange juice

1 teaspoon sherry vinegar

1 tablespoon extra-virgin olive oil

Tapenade:

2 cups pitted nicoise olives

2 anchovies

4 cloves garlic

1 tablespoon orange zest

1 tablespoon capers, rinsed