Put the salmon filets in the shallow dish. Pour the pomegranate juice over them. Marinate on the counter for 15 minutes.

Take the salmon out of the pomegranate juice, put it in another dish and rub the salmon with salt and pepper. Pour the pomegranate juice marinade into a small pot.

Bring the pomegranate juice in a pot to a boil over high heat. Keep boiling until the juice is reduced by 3/4th (there is only a fourth of the juice left) and it becomes thick.

While the pomegranate juice is boiling, cook the salmon. Heat the oil in a non-stick frying pan over medium-high heat. Add the salmon and cook 4 minutes on one side, then flip and cook 3 minutes on the other side.

Remove the salmon from the frying pan onto a plate and drizzle the pomegranate sauce over the salmon.