Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

Place the salmon fillet skin-side down on the prepared baking sheet. Season with kosher salt and black pepper.

In a small saucepan, combine pomegranate juice, fresh orange juice, brown sugar, and orange zest. Heat over medium while whisking until it simmers and thickens, about 8–10 minutes.

Brush half of the glaze over the salmon and layer with orange slices.

Bake salmon for 12–15 minutes, brushing with remaining glaze halfway through. It’s done when it flakes easily.

Remove from oven, garnish with parsley, green onions, and pomegranate seeds, and drizzle remaining glaze before serving.