In a medium skillet, drizzle 1 tablespoon of olive oil over medium heat. Add the fresh spinach and sauté for about 2–3 minutes until it wilts and deepens in color. Remove from heat and let cool slightly.

In a mixing bowl, combine the cooled sautéed spinach, ricotta cheese, grated Parmesan cheese, lemon juice, and lemon zest. Stir thoroughly until well incorporated, creating a creamy filling.

Preheat your oven to 400°F (200°C).

In a small bowl, combine smoked paprika, garlic powder, onion powder, cayenne pepper, thyme, oregano, salt, and pepper. Fluff together until evenly mixed.

Pat each salmon fillet dry. Rub the remaining tablespoon of olive oil on both sides and coat generously with the blackened seasoning.

In an oven-safe skillet, heat a small amount of olive oil over medium-high. Once hot, add the seasoned salmon fillets, searing for about 2–3 minutes on each side until charred and golden.

Once both sides of the salmon are seared, spoon the creamy spinach and cheese filling over the top of each fillet.

Transfer the skillet into your preheated oven and bake for 8–10 minutes or until the salmon reaches an internal temperature of 145°F (63°C).

Carefully remove the skillet from the oven and allow the salmon to cool slightly before serving. Plate with any extra spinach mixture.