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 until it comes to a boil, then reduce the heat and let boil for 4 minutes.

Remove the sauce from heat and allow it to cool slightly. Lay the salmon fillets skin-side down on the prepared baking sheet and spread the sauce generously over each fillet.

Bake the salmon for 8-9 minutes, ensuring it reaches an internal temperature of 140°F (60°C) and baste with pan drippings halfway through.

Remove from oven, let rest for a minute, then garnish with fresh rosemary sprigs and pomegranate seeds before serving.