1. Preheat oven to 400°F (200°C).
2. Create a pocket for stuffing in the salmon filet. Using a sharp knife, make a horizontal cut along the length of the salmon from the middle, towards the left side, then repeat on the right side, allowing it to open like a book.

3. Pat dry shrimp with a paper towel and chop. Mince garlic, chop sun-dried tomatoes.

4. In a medium skillet, heat oil over medium-high heat. Add shrimp and minced garlic, sauté for about 2-3 minutes.

Season with salt and pepper, add the chopped sun-dried tomatoes and spinach leaves. Sauté over medium-low heat for a couple of minutes until the spinach wilts.

5. Line a baking sheet with parchment paper. Transfer salmon fillet to the baking sheet. Open the pocket, season with garlic powder, salt and pepper. Add the cooked shrimp, sun-dried tomato, and spinach mixture filling.

6. Add some grated Parmesan cheese over the filling.

7. Close the pocket, season the top of the stuffed fillet with garlic powder, salt and ground black pepper.

8. In a small bowl, combine ghee and fresh parsley. Brush the top of the salmon with ghee and parsley mixture.

9. Bake in the preheated oven for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork.

For maximum flavor, serve immediately.