In a pot cover potatoes with cold water. Bring water to a boil over high heat and cook potatoes until fork tender. Run under cold water to stop them from over cooking. Let dry and cool for later use.
In a small sauce pot heat vegetable broth until boiling, whisk in miso paste until fully dissolved. Toss in sliced green onions and keep warm on low heat until ready to serve.
Heat a sauté pan over medium high heat with 2 tbsp olive oil. Place potatoes flat side down and brown until one side is crispy, approximately five minutes. Add in the rest of your vegetables and sauté another five minutes until just tender. Deglaze pan with vermouth and reduce until the pan is almost dry. Swirl in 2 tbsp butter and remove pan from heat.
Heat a non-stick pan over medium high heat. Season salmon filets with salt and pepper. Cook salmon skin side down until golden brown and crispy approximately 5 minutes. Flip salmon and finish cooking approximately 2 more minutes.
To serve pour in 1 ladle of miso broth, ¼ portion of vegetable and top with salmon. Crispy skin side up.