Preheat oven to 350°F.1. Line a cookie sheet with parchment paper. 

Place salmon skin-side down on the prepared pan. 

In a small bowl, whisk together lemon juice, sumac, garlic, oil, pomegranate molasses, salt, and pepper. 

Pour and brush glaze all over salmon.5. Bake at 350°F for 25-30 minutes or until cooked through. 

Sear lemons cut-side down in a medium sauté pan over high heat for 5 minutes or until nicely browned. 

Serve salmon warm or at room temperature, garnished with pomegranate arils, mint leaves, and seared lemons.