Preheat the oven to 425 degrees F.

Spread the broccoli and brussels sprouts out on a baking sheet. Toss well with the olive oil. Toss with a big pinch of salt and pepper. Sprinkle on the parmesan and pine nuts. Roast for 15 to 20 minutes, tossing once or twice during cook time to make sure the nuts don’t burn.

While the vegetables are roasting, make the salmon. Season the salmon filets all over with salt and pepper.

Heat a cast iron skillet over medium heat. Add the butter. Once melted, stir in the garlic and cook for 30 seconds.

Stir in the maple syrup, pomegranate molasses and water. Bring the mixture to a boil then reduce it to a simmer. Add the salmon into the skillet. Spoon the glaze over top of the salmon every 30 seconds or so. Cook and spoon it over for about 5 minutes.

Transfer the entire skillet, uncovered, to the 425 degrees F oven. Roast for 5 to 10 minutes, until the salmon is just cooked through, is opaque and pink and flakes easily with a fork. By this time, the roasted vegetables should be done too!

Remove the salmon from the oven and sprinkle with the parsley and pomegranate. Serve immediately with the vegetables!