Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Slice each salmon fillet lengthwise down the middle to create pockets for stuffing.

Brush the insides of the salmon fillets with 1 tablespoon of olive oil, and season generously with salt and pepper.

In a medium skillet, heat the remaining tablespoon of olive oil over medium heat. Sauté the spinach with Italian seasoning, paprika, and cayenne until wilted.

Mix in the chopped roasted red peppers, crumbled feta, and grated Parmesan to the sautéed spinach.

Stuff the salmon pockets with the spinach and feta mixture, without overstuffing.

Place the stuffed salmon in the oven and bake for 12 to 17 minutes until opaque.

Let the salmon cool for a minute before serving.