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Preheat the oven to 350 degrees F and line a baking sheet with parchment paper.
Give the sun-dried tomatoes a rough chop. Add sun-dried tomatoes to a small saucepan and heat over medium on the stove top. Once the sun-dried tomatoes are sizzling, add the baby spinach and cook until spinach is wilted. Remove pan from the heat, then stir in the feta cheese and sea salt. Set aside until ready to use.
Place salmon fillets on a cutting board and slice in half hamburger-wise, leaving ¼” to ½” still attached.
Brush salmon with avocado oil (or cooking oil of choice) and sprinkle with sea salt. Transfer salmon fillets on the parchment-lined baking sheet. Stuff the salmon with the filling mixture.
Bake on the center rack of the preheated oven 25 to 30 minutes, or until salmon is cooked through.
Serve with your favorite side dishes and enjoy.