Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

Gently slice each salmon fillet lengthwise, creating a pocket for the filling.

Drizzle 1 tablespoon of olive oil over the fillets and sprinkle with salt and pepper.

In a skillet, heat the remaining olive oil and sauté the spinach with Italian seasoning, paprika, salt, and pepper until wilted, about 2 minutes.

Turn off the heat and mix in roasted red peppers, feta, and parmesan until well combined.

Stuff the spinach-feta mixture into the salmon pockets and press down gently.

Place the stuffed salmon on the baking sheet and bake for 12-17 minutes until cooked through.

Remove from the oven and let the salmon rest for a minute before serving.