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

In a small saucepan, heat a drizzle of olive oil over medium-high heat and add chopped sun-dried tomatoes. Sauté for about 2 minutes until fragrant and softened.

Add baby spinach and stir occasionally until wilted, about 1-2 minutes.

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

Pat dry the sockeye salmon fillet and cut it into four portions. Create a pocket by slicing lengthwise, keeping about ½ inch attached.

Lightly spray the salmon fillets with cooking spray and season with sea salt. Stuff each fillet with the spinach and feta mixture.

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

Let rest for 5 minutes before serving warm.