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

Carefully slice each salmon fillet lengthwise, creating a deep pocket without cutting all the way through.

Brush the outside of each salmon fillet generously with olive oil, then sprinkle salt and pepper over the fillets.

In a skillet over medium heat, sauté the baby spinach with Italian seasoning, paprika, and cayenne pepper until wilted, about 2 minutes.

Once the spinach is wilted, remove the skillet from heat and mix in the jarred roasted red peppers, crumbled feta, and grated parmesan until well combined.

Evenly stuff each salmon pocket with the spinach and feta mixture.

Transfer the stuffed salmon fillets to your prepared baking sheet and bake for 12-17 minutes, checking for doneness.