Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a small saucepan, sauté the sun-dried tomatoes over medium-high heat for about 2-3 minutes. Add the baby spinach and stir until wilted, about 2 more minutes.

Remove from heat and stir in the feta cheese, Italian seasoning, and sea salt until well combined.

Pat the salmon fillets dry and cut each lengthwise to create a pocket.

Spray the outside with cooking spray, season with sea salt, and stuff the filling into the pockets.

Place the stuffed salmon on the prepared baking sheet and bake for 25-30 minutes until fully cooked and flakes easily.

Let the salmon rest for a few minutes before serving.