Remove the salmon from the refrigerator 30 minutes before baking to allow it to reach room temperature.

Preheat the oven to 420°F and line a medium-sized baking tray with parchment paper.

Rinse the salmon fillets and pat them dry. Using a small, sharp knife, carefully cut a slit into the thickest part of each fillet—deep enough to create a pocket without cutting through to the other side.

Heat 1 tablespoon of olive oil in a deep skillet over medium-high heat. Add the chopped scallions and cook for 1-2 minutes. Stir in the minced garlic and cook for 15 seconds. Add the spinach and dill, season with salt and pepper, and sauté until the spinach is mostly wilted but not fully cooked. Remove from the heat and transfer the mixture to a bowl. Let it cool for about 5 minutes before mixing in the crumbled feta cheese.

Stuff each salmon fillet with the spinach and feta mixture, then gently press the fillets upright. Brush the tops and sides of the salmon with the remaining olive oil, seasoning with salt and pepper to taste. Sprinkle paprika over the top and sides for added color.

Bake for approximately 17 minutes, adjusting the cooking time based on the thickness of the salmon, until the fish flakes easily with a fork.