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In a bowl, mix the chopped spinach, cream cheese, and minced garlic until well combined. Set aside.
Pat the salmon dry. Carefully slice each fillet horizontally down the middle to create a pocket (don’t cut all the way through).
Rub both sides and inside the pocket with salt, pepper, garlic powder, and paprika.
Spoon the spinach cream cheese mixture into each fillet pocket. Don’t overfill or it’ll spill out while cooking. Lightly brush or drizzle olive oil over the top of each fillet.
Place salmon in the air fryer basket. Cook at 400°F for 18–20 minutes, depending on thickness, until the salmon flakes easily and the top is slightly golden.