Prepare Salmon: Heat a large skillet over medium heat for about 4 minutes. Season salmon fillets with smoked paprika, dried oregano, chili flakes, salt, and drizzle with olive oil.

Cook Salmon: Place salmon fillets skin-side up in the pan. Cook undisturbed for 4 minutes until a golden crust forms. Flip and reduce heat to medium-low, cooking for an additional 5 minutes.

Prepare Rice Mixture: In the same skillet, add cooked jasmine rice, drained chickpeas, halved cherry tomatoes, and Kalamata olives. Pour in lemon juice and mix well over medium heat for 3-4 minutes.

Prepare Feta Mixture: In a mixing bowl, combine crumbled feta cheese, olive oil, lemon juice, and chopped oregano. Gently mix until well-coated.

Assemble: Stir half of the feta mixture into the rice and chickpea blend. Place cooked salmon back into the skillet and top with the remaining feta mixture.

Serve and Garnish: Transfer to a serving platter and garnish with fresh oregano. Serve alongside a salad if desired.