Prep the Salmon: Season the skin-on sides of the salmon fillets with smoked paprika, dried oregano, dried parsley, red chili flakes, and kosher salt; rub in with olive oil. Set aside.

Cook the Salmon: Heat 2 tablespoons of olive oil in a hot skillet, then cook the salmon fillets skin-side up for 4 minutes. Flip and cook skin-side down for another 5 minutes until cooked through. Remove and set aside.

Prepare the Rice Mixture: In the same skillet, add the cooked jasmine rice, chickpeas, cherry tomatoes, and Kalamata olives. Stir and drizzle with fresh lemon juice. Heat while stirring for about 5 minutes.

Make the Feta Mixture: In a separate bowl, combine cubed feta, olive oil, lemon juice, and dried oregano. Mix until combined.

Combine & Serve: Stir half of the feta mixture into the rice, add the salmon back, warm through, and top with remaining feta and fresh oregano before serving.