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, keeping the edges intact.

Brush salmon tops with olive oil and season with salt and pepper.

In a skillet, sauté baby spinach with Italian seasoning, paprika, cayenne, salt, and pepper for about 3-4 minutes.

Mix sautéed spinach with jarred roasted red peppers, feta cheese, and Parmesan in a bowl until combined.

Stuff the salmon pockets with the filling mixture, pressing gently to pack.

Bake in the preheated oven for 12-17 minutes until salmon is opaque and flakes easily.

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