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

Brush the outside of the salmon fillets with olive oil, then sprinkle with salt and pepper to season.

In a skillet, heat the remaining olive oil over medium heat and add the baby spinach, Italian seasoning, paprika, cayenne, and a pinch of salt and pepper. Sauté for 2-3 minutes until wilted.

Remove from heat and stir in the roasted red peppers, crumbled feta, and grated parmesan, pressing the feta into the mixture.

Fill each pocket of the salmon fillets with the spinach and feta mixture, pressing gently to secure it.

Place the stuffed salmon in the oven and bake for 12-17 minutes until opaque and flakes easily with a fork.

Let the salmon rest for a couple of minutes before serving hot, paired with a light salad or whole grains.