• Spray a rimmed baking sheet or casserole dish with cooking spray. Place salmon skin-side down and season the filet with salt and black pepper. In a small bowl combine extra virgin olive oil, panko breadcrumbs, dill, and sage. Set aside.
• Preheat your oven to 400F. Spread the mustard on the salmon. Top with the crispy panko breadcrumbs and press down to adhere. Place in oven and cook salmon until done, about 10-15 minutes.  You can check doneness by inserting an instant-read thermometer into the thickest part of the fish. When then internal temperature reads 145F.

For the Sauce

• Combine the pomegranate juice, lemon juice, and sugar in a large saucepan and bring to a boil. Turn the heat to low and simmer 30 minutes. Once the mixture has reduced by half, stir in a slurry of cornstarch and water and bring to a boil. The mixture should cover the back of a spoon. Remove from heat and set aside.