Preheat the oven to 425 degrees Fahrenheit

Whisk together to pomegranate juice, orange juice, balsamic vinegar, and whole grain mustard in a large bowl

Place the salmon filets in that mixture and marinate in the fridge for at least 20-30 minutes

While the salmon is marinating, line a large baking sheet with aluminum foil

Mix the brussels sprouts, olive oil, salt and pepper in a large bowl

Pour the brussels sprouts over the baking sheet and spread evenly across the sheet

Bake in the oven for 20 minutes

After 20 minutes, take brussels sprouts out of the oven and move the brussels sprouts to the sides of the pan

Take the salmon out of the fridge and place the filets in the middle of the baking sheet

Reserve the marinade by pouring it into a small saucepan

Place the baking sheet with the salmon and brussels sprouts back into the oven and bake for another 10-20 minutes until both the salmon and brussels sprouts have reached your desired doneness

While the salmon is baking, whisk the cornstarch into the marinade until there are no remaining lumps

Bring to a boil over medium-high heat and then reduce to a simmer

Simmer until the mixture has thickened, enough to coat the back of a spoon

Remove from heat and cover to keep warm until salmon is done

Once salmon and brussels sprouts are done, remove from oven and set aside to cool

Divide each filet and brussels sprouts among four plates and spoon desired amount of glaze over each portion

Serve and enjoy!