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

Pat the salmon fillets dry and place skin-side down on the baking sheet. Slice a pocket into each fillet.

In a skillet, heat olive oil and add spinach with a pinch of Italian seasoning. Sauté for 3-4 minutes until wilted.

Transfer sautéed spinach to a bowl and mix in feta, Parmesan, roasted red peppers, paprika, and garlic powder.

Brush salmon fillets with olive oil, season with salt and pepper, and stuff the pockets with the filling.

Bake for 12 to 17 minutes until the salmon flakes easily at an internal temperature of 145°F (63°C).