Stuffed Salmon Fillet with Spinach and Sun-Dried Tomatoes

My salmon recipe is similar to salmon Florentine. Some recipes use heavy cream for making sauce. My recipe, which combines mushrooms and lowfat feta cheese, turns out excellent and very light in calories.
Ingredients:
Two 8oz salmon fillets
1/4 tsp salt
1/4 tsp black pepper
2 tbs olive oil

Stuffing:
10 oz frozen spinach, thawed
1/2 cup chopped button mushrooms
1 shallot, minced
1 clove garlic, minced
1/4 cup chopped sun-dried tomatoes
1 tsp red pepper flakes
1/2 tsp salt
1/2 cup feta or lowfat ricotta cheese
Garnish with chopped parsley

Directions:
Rinse and pat dry salmon. Split the salmon in the middle for stuffing. Sprinkle with salt.

Squeeze spinach of all excess liquid and rough chop.
In non-stick skillet over medium heat, add oil. Sauté' shallot for 3 minutes.

Stir in garlic and cook until fragrant. Add  chili flake and salt

Add spinach, sun-dried tomatoes, mushrooms. Continue cooking for another 5 minutes.

 Remove from heat and add cheese.

Place the salmon in the baking dish. Divide stuffing into 2 portions and stuff into the salmon split.

Add olive oil on top and bake in preheated oven set to 350° for 15 minutes. Sprinkle with chopped parsley