Prepare the Herb Mixture: In a small bowl, combine olive oil, rosemary, thyme, garlic, lemon zest, salt, and pepper.
Marinate the Salmon: Rub the herb mixture evenly over each salmon fillet and let it marinate for at least 15 minutes.
Make the Glaze: While the salmon is marinating, combine pomegranate juice, honey (or maple syrup), balsamic vinegar, and Dijon mustard in a small saucepan. Simmer over medium heat for about 10 minutes or until the sauce has reduced by half and thickened slightly.
Roast the Salmon: Preheat the oven to 400°F (200°C). Place the salmon fillets on a baking sheet lined with parchment paper. Roast in the oven for 12-15 minutes or until the salmon is cooked through and flakes easily with a fork.
Glaze and Serve: Drizzle the pomegranate glaze over the salmon fillets just before serving. Garnish with pomegranate seeds and fresh herbs if desired.