Step 1: Prepare the Stuffing : Heat olive oil in a skillet over medium heat. Add minced garlic and sauté for about 30 seconds until fragrant. Add spinach and cook until wilted (1–2 minutes). If using frozen spinach, cook until heated through and all moisture evaporates. Remove from heat and let it cool slightly. In a bowl, combine spinach mixture, cream cheese, Parmesan, and mozzarella. Season with salt, pepper, and a tiny pinch of nutmeg. Mix until creamy and well combined.

Step 2: Prepare the Salmon : Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Place the salmon fillets on the sheet, pat dry with paper towels, and drizzle lightly with olive oil. Use a sharp knife to cut a slit horizontally through the thickest part of each salmon fillet — creating a pocket (don’t cut all the way through). Season both sides of the salmon with salt, pepper, garlic powder, paprika, and lemon juice.

Step 3: Stuff the Salmon : Spoon the spinach-cream cheese mixture into each slit, pressing gently so it fills the pocket. Brush the tops with melted butter for golden color and extra flavor.

Step 4: Bake : Bake in the preheated oven for 18–20 minutes, depending on thickness. The salmon should be opaque and flake easily with a fork, while the filling should be hot and creamy. Optional: Broil for 1–2 minutes at the end for a golden crust.

Step 5: Garnish and Serve : Remove from oven and rest for a few minutes. Garnish with lemon slices and chopped parsley before serving.