Preheat the oven to 400°F. Line a baking sheet with parchment paper and place side of salmon on the baking sheet skin side down.

In a saucepan over medium heat add the olive oil, garlic, shallots, salt, and pepper. Cook until the shallots soften, about 5 minutes.

Whisk in the mustard, maple syrup, pomegranate juice, and rosemary. Bring to a simmer and continue cooking until mixture reduces by half. Let cool slightly.

Pour mixture over salmon and bake until salmon is cooked throughout, about 12 to 15 minutes.

Transfer salmon to a serving plate. Sprinkle with pecans, pomegranate seeds and sliced orange.