Ingredients:

• 2 salmon fillets (about 6 oz each)
• 1/4 cup pomegranate juice
• 2 tablespoons honey or maple syrup
• 1 tablespoon soy sauce
• 1 teaspoon Dijon mustard
• 1 teaspoon olive oil
• Salt and pepper to taste
• Pomegranate seeds (for garnish)
• Fresh parsley or cilantro (for garnish, optional)

1. 1. Preheat your oven to 400°F 
   2. In a small bowl, whisk together the pomegranate juice, honey (or maple syrup), soy sauce, Dijon mustard, olive oil, and a pinch of salt and pepper.
   3. Place the salmon fillets in a shallow dish or a resealable plastic bag. Pour the marinade over the salmon, ensuring it's well coated. Allow it to marinate in the refrigerator for at least 30 minutes (up to 2 hours for more flavor).
   4. Place the marinated salmon fillets in the dish, skin side down in a lightly grease baking dish
   5. Bake for about 15 to 20 minutes, or until the salmon flakes easily with a fork. Brush with additional glaze halfway through baking if desired. 
   6. Alternatively, in an air fryer, Preheat your air fryer to 400°F  for about 5 minutes. Air fry for 8 to 10 minutes, depending on the thickness of the salmon, or until the fish flakes easily with a fork. Brush with additional pomegranate glaze during the last minute of air frying for a more intense flavor.
   7. Garnish with pomegranate seeds and fresh herbs, and enjoy.