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Preheat oven to 425°. Line rimmed baking pan with aluminum foil; spray with cooking spray.
Place salmon on prepared pan; sprinkle with 1 teaspoon salt and pepper.
In medium saucepan, heat orange zest and juice, cranberries, cranberry juice, pomegranate juice, wine, honey, shallot and remaining ½ teaspoon salt to a boil over medium-high heat, stirring occasionally.
Reduce heat to medium; simmer 20 minutes or until thickened and reduced by half, stirring occasionally. Makes about 1 ½ cups glaze.
Brush salmon with ¼ cup glaze; roast 20 minutes or until internal temperature reaches 145°, brushing with ¼ cup glaze halfway through cooking.
Serve salmon drizzled with remaining 1 cup glaze topped with orange slices, and garnished pomegranate arils and rosemary sprigs, if desired.