Preheat oven to 425 °F.

Prep by slicing oranges and lemons, then remove the seeds from the pomegranate.

Brush oil onto a high-walled sheet pan. I recommend avocado, sunflower, or canola oil. 

Place the filet of salmon skin-side down.

Combine the orange juice, agave, and Balsamic vinegar in a small bowl and mix; brush the top of the salmon with the mixture using a brush. 

Add the slices of lemons, oranges, and pomegranate seeds. 

Evening top with a mixture of ground fennel, cracked black peppercorns, and a pinch of sea salt.

Roast on the middle rack of a preheated oven for 25-30 minutes or until an instant-read thermometer inserted in the thickest part of the salmon reads 145 °F. If you prefer the salmon a little firmer, turn off the oven and allow it to continue to cook for 10 minutes.