Roughly chop the toasted pine nuts and seeds and toss with the panko breadcrumbs, parsley, and melted butter. Season with salt and pepper to taste. Set aside.

To prepare the mustard mixture, combine stone ground mustard, dijon mustard, mayonnaise, Greek yogurt, and chives in a small mixing bowl. Season with salt & pepper to taste. Refrigerate until ready to use.

Preheat oven to 400°F. In a large mixing bowl, toss together all vegetables with olive oil, salt, and pepper and place on a foil lined baking sheet. Roast until the vegetables are tender, 30—40 minutes, turning vegetables over halfway through.

Place the salmon on a foil lined baking sheet sprayed with non-stick spray, then season with salt and pepper. In a thin layer, brush the mustard mixture across the salmon. Top the salmon with the breadcrumbs mixture and bake at 400°F for 20 minutes. Move salmon to the top rack and continue baking for another 5—10 minutes to brown crust.

While the salmon is cooking, in a small saucepan combine pomegranate juice, maple syrup, and lemon juice over medium heat and reduce until syrupy. Transfer roasted salmon and vegetables to a serving dish and drizzle the pomegranate reduction over the top of the salmon