Preheat the oven to 425°F (220°C).

Line a baking sheet with parchment paper.

In a medium frying pan, combine pomegranate molasses, maple syrup, butter, vanilla, dried rosemary, salt, and pepper, and bring to a gentle boil.

Reduce heat and let the sauce simmer for about 4 minutes until it thickens slightly.

Remove from heat and let the sauce cool briefly.

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

Bake the salmon for 8-9 minutes, until the internal temperature reaches 140°F (60°C).

Garnish the baked salmon with rosemary sprigs and pomegranate seeds before serving.