- Preheat oven to 400°. Line rimmed baking pan with aluminum foil; spray with cooking spray.
- In small saucepan, heat oil over medium-high heat. Add garlic; cook 30 seconds or until fragrant, stirring frequently. Stir in pomegranate juice, orange juice, sugar, thyme, orange zest and crushed red pepper; heat to a simmer. Reduce heat to medium-low; cook 5 minutes or until thickened and reduced by 1/2, stirring occasionally. Makes about 1/4 cup.
- Place salmon, skin side down, on prepared pan; sprinkle with salt and pepper. Brush salmon with 2 tablespoons garlic mixture; roast 20 minutes or until internal temperature reaches 145°, brushing with remaining 2 tablespoons garlic mixture halfway through cooking.
- Serve salmon sprinkled with walnuts and pomegranate arils, garnished with orange wheels and thyme sprigs, if desired.