Preheat the oven to 450°F.
In a medium saucepan, heat the Bourbon to a simmer and reduce by half. Add the maple syrup, soy sauce, pepper and honey and return to a simmer. Cook until reduced and syrupy.
Toss the potatoes on a baking sheet with the oil, salt, and pepper. Roast until the potatoes are fork-tender, but not mushy, about 15-20 minutes. Toss with the herbs after removing from the oven.
On a second baking sheet, toss the tomatoes with the oil and salt and roast until blistered, 10-15 minutes.
Place the salmon on a baking sheet and brush with the Bourbon glaze. Roast for 12-15 minutes, until cooked through. Brush with any remaining glaze when you remove the fish from the oven.
In a blender, purée the balsamic, oil, honey, dill, Aleppo pepper, lime juice, orange juice, and salt until smooth. Adjust the seasoning to taste.
In a large bowl, toss the arugula, tomatoes and dressing to combine.
Divide the salmon, salad and roasted potatoes between plates.