Place salmon, garlic, ginger, soy sauce, sesame oil, and salt and pepper in a plastic zip-top bag, toss gently and allow to marinate for 30–45 minutes.
Preheat oven to 425°.
Place salmon fillets on a baking sheet lined with parchment or lightly coated with nonstick spray. Spoon any remaining marinade over fish.
Bake for 8–10 minutes, until fish flakes easily when pierced with the tip of a paring knife.
Season Citrus Burst™ salad blend with a pinch of salt; toss with Pomegranate Orange Vinaigrette.
Divide salad among 4 plates. Scatter orange cranberries over salad.
Top each with a piece of glazed salmon. Scatter pomegranate arils and roasted sliced almonds over salmon.