Preheat your oven to 400°F (204°C) and line a baking sheet with parchment paper for easy cleanup. Take the salmon fillets and carefully cut along the middle to create pockets for stuffing, ensuring not to slice all the way through.

Brush each salmon fillet generously with 1 tablespoon of olive oil, ensuring every side is coated for maximum flavor and moisture. Season with salt and pepper evenly on both sides.

In a skillet, heat the remaining olive oil over medium heat. Add the baby spinach, Italian seasoning, paprika, and cayenne pepper. Sauté until the spinach wilts down, about 2-3 minutes. Remove from heat and stir in the roasted red peppers, feta, and parmesan cheese.

Spoon the spinach-feta mixture into the pockets of each salmon fillet, filling them generously.

Carefully place the stuffed salmon fillets on the lined baking sheet. Bake for 12-17 minutes, until the salmon is opaque and flakes easily with a fork.