In a pyrex or dish, whisk together the orange juice, balsamic vinegar, extra virgin olive oil, maple syrup, brown sugar, garlic powder, grated ginger, and oregano, set aside.
On a large-rimmed baking sheet, toss the brussels sprouts with 1 tablespoon of the marinade and then spread them evenly across the sheet. Parchment paper is helpful for cleanup but not necessary.
Bake for 15 minutes.
Add the remainder of the marinade to the salmon and set aside while the Brussels finish.
Remove the brussels sprouts after 15 minutes and scoot them to the sides of the baking sheet, keeping them from overlapping if possible.
Add the salmon to the center of the sheet and return to the oven for 15-20 minutes or until the internal temperature of the salmon is 145 degrees F.
Remove from the oven, scatter with Pomegranate seeds and serve.