Preheat oven to 425 and line a rimmed baking sheet with aluminum foil.
Chop cream cheese into several pieces and place it into a small mixing bowl. Set aside.
Preheat a small cooking pan over medium heat. Add a little bit of canola oil for cooking the veggies.
Add minced shallots to the pan and saute until starts to golden.
Add minced sun-dried tomatoes and minced garlic. Mix and saute for a few minutes.
Dice spinach and add it to the pan with veggies. Cover and cook until spinach cooks down.
Stir well and season with some salt and pepper.
Add cooked veggies to the bowl with cream cheese and mix well, until everything is evenly incorporated.
Rub each salmon skin with canola oil and place them skin down on the prepared baking pan.
Slice salmon in the middle, lengthwise, but do not cut the skin.
Divide the mixture among all 3 (or 4) salmon pieces, stuffing it in the middle generously.
Bake for 18-20 minutes, depending on the size and thickness of salmon fillets.
Serve it with a fresh spinach salad or veggies of your choice.