Grab 2 fresh salmon fillets and cut a pocket in the fillet. Make sure you don't cut all the way through.
Add a splash of oil to the salmon and season it with salt and pepper to taste. Leave to marinate in the fridge for 10 minutes.
While the salmon is marinating prepare the filling. Add 2 cups of spinach to a bowl. Then, add 150 g of ricotta cheese, 1 crushed garlic clove, salt to taste, pepper to taste and mix until well combined.
Remove salmon from the fridge and stuff each fillet with the filling.
Then, heat 1 tbsp of unsalted butter in a pan. Sear fillets on each side for 3-4 minutes or until golden.
Serve with a wedge of lemon, vegetables or quinoa.