Preheat and Prep the Salmon: First things first, preheat your oven to 200°C (180°C Fan / Gas Mark 6). Line a large baking tray with baking parchment to prevent sticking and make clean-up a breeze. Take your salmon out of the fridge, pat it completely dry with a paper towel, and place it skin-side down on the prepared tray.

Season the Fish: Drizzle the salmon generously with the 2 tablespoons of olive oil, then sprinkle evenly with the sea salt and black pepper. This simple seasoning forms the base layer of flavour.

Create the Pomegranate Glaze: In a small saucepan, combine all the glaze ingredients: the pomegranate juice, maple syrup, balsamic vinegar, minced garlic, Dijon mustard, and grated ginger. Whisk everything together until it's well combined.

Reduce the Glaze: Place the saucepan over a medium heat and bring the mixture to a gentle simmer. Allow it to bubble away for 8-10 minutes, stirring occasionally. The glaze is ready when it has thickened slightly and can coat the back of a spoon. It will thicken further as it cools.

First Glaze Application: Using a pastry brush, generously paint about half of the warm pomegranate glaze all over the top and sides of the salmon fillet.

Initial Bake: Carefully place the baking tray into your preheated oven and bake for 10 minutes. This first bake allows the salmon to start cooking and the initial layer of glaze to set.

Final Glaze and Bake: After 10 minutes, remove the salmon from the oven. Brush the remaining glaze all over the fillet, ensuring you get into all the nooks and crannies. Return it to the oven and bake for a further 10-15 minutes.

Check for Doneness: The salmon is cooked when it is opaque and flakes easily when gently pressed with a fork at its thickest part. For ultimate precision, a food thermometer should read between 55-60°C. According to food experts at Serious Eats, pulling the salmon from the oven just as it reaches this temperature allows residual heat to finish the cooking process, ensuring a perfectly moist result.

Rest and Garnish: Once cooked, remove the salmon from the oven and let it rest on the tray for 5 minutes. This is a crucial step that allows the juices to redistribute. Just before serving, scatter the fresh pomegranate arils, chopped parsley, and dill over the top.

Serve in Style: Carefully transfer the whole salmon fillet to a large serving platter. Arrange lemon wedges around the side and present it at the table for your guests to admire before serving.