Using a sharp knife, carefully cut a pocket into the side of each salmon fillet without slicing all the way through.

Season the salmon with half of the Italian seasoning, along with the salt and black pepper.

Heat a pan over medium heat and add a small amount of olive oil. Add the spinach and cook until just wilted. Stir in 1/4 cup mozzarella and 1/4 cup Parmesan until the cheese begins to melt.

Divide the spinach and cheese mixture between the salmon fillets, gently filling each pocket. Arrange the stuffed fillets in the prepared baking dish.

Melt the butter in the same pan over medium heat. Add the shrimp and minced garlic and cook just until the shrimp turn pink. Transfer the shrimp to a plate.

Pour the heavy cream into the pan. Add the remaining mozzarella, Parmesan, Italian seasoning, and paprika. Simmer gently for about 3 minutes, stirring until smooth and creamy.

Arrange the cooked shrimp over the stuffed salmon and spoon the cream sauce evenly over the fillets. This combination gives Creamy Tuscan Stuffed Salmon its signature rich and savory finish.

Bake for 15–20 minutes, or until the salmon is cooked through and flakes easily with a fork. For food safety, salmon should reach an internal temperature of 145°F (63°C).

Garnish with chopped fresh parsley and lemon slices. Serve warm with extra creamy sauce spooned over each portion.