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Pat dry the salmon fillets, then drizzle the olive oil over them. Season both sides with salt and pepper.
Cut slits in the salmon lengthways, ensuring you don’t cut too deeply so that the salmon breaks.
In a small saucepan, saute the spinach with one tablespoon of water until wilted. Drain the spinach, then add it to a bowl. Add the cream cheese, parmesan cheese, and Italian seasoning, and mix well.
Stuff the salmon fillets with the spinach filling and if needed, use a toothpick to seal the ends.
Add the butter to a non-stick skillet and place over medium heat. Once hot, add the salmon fillets and cook for six minutes, flip, and cook for another six minutes. Once the salmon reaches an internal temperature of 145F, drizzle with lemon juice and serve.