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

Slice each salmon fillet lengthwise to create a pocket without cutting all the way through.

Brush each fillet with olive oil and season with salt and pepper on both sides.

Heat remaining olive oil in a skillet and sauté spinach with Italian seasoning, paprika, cayenne, salt, and pepper until wilted.

Stir in roasted red peppers, crumbled feta, and grated parmesan, mixing until combined into a creamy filling.

Spoon the filling into the salmon pockets, pressing gently to pack it in without overflow.

Bake for 12–17 minutes until salmon is opaque and flakes easily with a fork.

Let it rest for a minute before serving. Plate and enjoy your stuffed salmon while hot.