Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

In a medium frying pan over medium-high heat, combine pomegranate molasses, maple syrup, butter, vanilla, dried rosemary, salt, and pepper. Stir continuously until boiling, then simmer for about 4 minutes.

Remove the pan from heat and let the sauce cool slightly to thicken.

Place salmon fillets skin-side down on the prepared baking sheet and coat them with the cooled sauce.

Bake for 8-9 minutes until the salmon flakes easily with a fork and reaches an internal temperature of 140°F (60°C).

Spoon any excess sauce over the salmon before serving.

Garnish with fresh rosemary sprigs and pomegranate seeds before serving.