Step 1

Preheat your oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper. In a medium-sized frying pan over medium-high heat, bring the pomegranate molasses, maple syrup, butter, vanilla, rosemary, salt, and pepper to a boil. Continue to boil for 4 minutes then remove the pan from the heat and let it cool. Once it's cool to the touch, it should have the consistency of molasses.

Step 2

Lay the salmon on the baking sheet and spread the thick pomegranate sauce on top - don't worry if it doesn't spread easily, it will once it's in the oven.

Step 3

Bake the salmon for 8-9 minutes, just until the salmon reaches 140 degrees Fahrenheit. Spoon some of the sauce that has run onto the pan over the salmon.

Step 4

Serve the salmon with sprigs of rosemary surrounding it and pomegranate seeds over the top.