Heat a large skillet over medium heat and season the salmon fillets with smoked paprika, dried oregano, dried parsley, red chili flakes, salt, and olive oil.

Place the seasoned salmon fillets skin-side up in the skillet and cook for about 4 minutes until golden crust forms.

Flip the salmon and cook skin-side down for 5 minutes, or until it flakes easily with a fork. Transfer to a plate.

Wipe skillet clean, add jasmine rice, chickpeas, cherry tomatoes, and olives; drizzle with lemon juice and stir until heated through, about 3–4 minutes.

In a bowl, combine diced feta, olive oil, lemon juice, dried oregano, and fresh oregano. Mix gently to maintain feta structure.

Fold half of the feta mixture into the rice blend, return the salmon to skillet for a quick warm-up, about 1–2 minutes. Top with remaining feta mixture and garnish with fresh oregano.