Sheet-Pan Salmon with Potato Hash

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1 pound red-skinned potatoes, sliced

2 bell peppers (1 red, 1 green), chopped

1 small onion, halved and sliced 1/4 to 1/2 inch thick

3 tablespoons plus 1 teaspoon extra-virgin olive oil

Kosher salt and freshly ground pepper

2 tablespoons drained jarred capers

4 cornichons

1/2 cup fresh parsley

3/4 cup whole-milk yogurt

1/2 teaspoon grated lemon zest, plus 4 teaspoons lemon juice

1 1/2 teaspoons Old Bay, plus a pinch

4 6-ounce salmon fillets (preferably wild)