Gather and prep all of your ingredients. Pre-heat oven to 400F.

To prep fennel, cut off any stalks or fronds, then slice in wedges.

Season fennel with olive oil, garlic powder, and salt and pepper to taste. Place fennel on a parchment-lined baking tray (that is big enough to fit the salmon as well). Bake in the oven for 10-12 minutes while prepping the salmon.

Using a sharp knife, slice pockets into the salmon. Brush with about 1/3 of the olive oil, then season with salt and pepper. Set aside.

In a pan, add the remaining olive oil, spinach, garlic, Italian seasoning, and smoked paprika. Cook until garlic is fragrant and spinach is sizzling, about 2-3 minutes.

Add in the bell pepper, feta cheese, and parmesan cheese. Mix together until cheese is melted, then remove from the heat.

Using a spoon, scoop the spinach and feta mixture into the pockets that were sliced in the salmon.

Remove the baking tray with fennel from the oven, then stir the fennel. Place the salmon on the tray, then return to the oven and bake until salmon is cooked through, about 12-15 minutes.

Remove from the oven and allow to cool for a minute before serving. Enjoy!