Spray a pan with cooking spray and lay salmon fillets on pan skin side down.

Turn up flame to medium and cook salmon for eight minutes.

Sprinkle with salt and pepper and flip salmon.

Add glaze and olive oil and swirl it around the pan, to get the juices under the salmon. Cook for two more minutes.

Baste salmon, skin side down with glaze/oil mixture. Drain mixture into a bowl and add orange juice and salt. Set salmon on the side to rest.

Divide greens and kiwi on four plates and top each plate with salmon and pomegranate seeds.

Drizzle dressing on top.