Step 1: Prepare the Salmon : Preheat oven to 400°F (200°C). Pat salmon fillets dry with paper towels. Using a sharp knife, carefully cut a slit or pocket into the side of each salmon fillet (without cutting all the way through). Season the salmon inside and out with salt, pepper, paprika, and a drizzle of lemon juice.

Step 2: Make the Spinach and Ricotta Filling : Heat 1 tsp olive oil or butter in a small skillet over medium heat. Add garlic and sauté for about 30 seconds, until fragrant. Add chopped spinach and cook until wilted (1–2 minutes). Remove from heat and let cool slightly. In a bowl, combine ricotta, cream cheese (if using), Parmesan, lemon zest, Italian seasoning, salt, and pepper. Stir in the cooked spinach and mix until creamy and well blended.

Step 3: Stuff the Salmon : Gently spoon the spinach-ricotta mixture into each salmon pocket. Press lightly to seal — if needed, secure with toothpicks to hold the filling in place.

Step 4: Cook the Salmon : Option 1 – Oven-Baked (Recommended): Heat olive oil in an oven-safe skillet over medium-high heat. Sear the salmon for 2 minutes per side until lightly golden. Transfer skillet to the oven and bake for 12–15 minutes, until the salmon is opaque and flakes easily with a fork. Option 2 – Pan-Seared Only: Cover the pan and cook salmon over medium-low heat for about 6–8 minutes per side, until cooked through.

Step 5: Serve : Remove toothpicks (if used). Drizzle with a touch of lemon butter or a squeeze of fresh lemon juice. Garnish with parsley or dill for color and freshness.