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 1/2 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 1/2 cups glaze.
Brush salmon with 1/4 cup glaze; roast 20 minutes or until internal temperature reaches 145°, brushing with 1/4 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.
Approximate nutritional values per serving (about 4 1/4 ounces salmon, 2 tablespoons glaze): 320 Calories, 11g Fat, 2g Saturated Fat, 90mg Cholesterol, 494mg Sodium, 20g Carbohydrates, 1g Fiber, 17g Sugars, 9g Added Sugars, 33g Protein.