Preheat oven to 425 degrees F, line a large baking sheet with Parchment Paper.
Heat 2 teaspoons of EVOO in a skillet on med-high heat.
Add in spinach and stir until it begins to wilt.
Stir in the garlic, 1/4 teaspoon salt, 1/4 teaspoon black pepper, and red pepper flakes, and let cook for 30 seconds.
Remove skillet from heat, add in cream cheese and parmesan cheese - keep stirring until completely incorporated into the spinach and the mixture is creamy.
Make a pocket in each salmon fillet, by making a small cut in the center - don't cut all way through.
Place the fillets on the baking sheet and stuff the spinach-cheese mixture inside each fillet. Season each fillet with EVOO, salt, and pepper.
Bake at 425 degrees F for 10-15 minutes or until the salmon is cooked through.