Preheat your oven to 375°F (190°C).

In a skillet over medium heat, add olive oil and sauté minced garlic for about 1 minute until fragrant.

Add the chopped spinach to the skillet and cook until wilted, about 2-3 minutes. Remove from heat and let cool slightly.

In a mixing bowl, combine the wilted spinach, cream cheese, Parmesan cheese, lemon juice, salt, black pepper, and dill. Mix until well blended.

Place the salmon fillets skin-side down on a baking sheet lined with parchment paper. Using a sharp knife, create a pocket in each fillet by slicing lengthwise, being careful not to cut all the way through.

Stuff each salmon fillet with the spinach mixture, pressing it down gently to ensure it stays in place.

Drizzle a little olive oil over the top of each stuffed salmon fillet.

Bake in the preheated oven for 15-20 minutes, or until the salmon is cooked through and flakes easily with a fork.