In a small bowl, whisk together gingerroot, jalapeno, vinegar, 6
tablespoons of oil, salt, and pepper; cover and set aside at room temperature. In a large bowl, combine vegetables and almonds; set aside.
Next, sprinkle sesame seeds over the tops of the salmon fillets; gently push down with the heel of your hand to coat. Preheat oven to 400 degrees.
Heat remaining 1 1/2 tablespoons of olive oil in an ovenproof skillet over medium-high heat until hot.
Add salmon fillets, sesame seed-coated sides down; cook for 4 minutes then carefully turn.
Transfer skillet to the oven and roast for 10 to 12 minutes or until salmon flakes easily when tested with a fork.
Meanwhile, toss vegetables and almonds with the gingered dressing. Serve with salmon.