Begin by cutting a pocket into each salmon fillet, ensuring not to cut all the way through. Drizzle the fillets with a small amount of olive oil, then season generously with salt and pepper. Set the fillets aside in the fridge to marinate for 10 minutes.

While the salmon is marinating, prepare the filling by combining the spinach, ricotta cheese, and crushed garlic in a bowl. Season the mixture with salt, pepper, and a pinch of paprika, then stir until everything is well incorporated.

After marinating, stuff each salmon fillet with the ricotta-spinach filling, ensuring the pocket is filled evenly.

Heat the butter in a frying pan over medium heat. Once hot, carefully place the stuffed salmon fillets into the pan and cook for 3-4 minutes per side, or until the fillets are golden and crispy on the outside.

Serve the salmon with a wedge of lemon and your choice of vegetables or quinoa for a complete meal.