Heat a large skillet over medium heat and add 1 tablespoon of olive oil. Season the salmon fillets generously with smoked paprika, dried oregano, dried parsley, red chili flakes, and salt. Place the salmon skin-side up in the pan when hot.

Cook the salmon undisturbed for about 4 minutes until golden-brown, then flip and cook for an additional 5 minutes until opaque.

In the same skillet, add the cooked jasmine rice, drained chickpeas, halved cherry tomatoes, sliced olives, and freshly squeezed lemon juice. Stir to combine and heat on medium for 3-4 minutes.

In a bowl, combine crumbled feta cheese with olive oil, lemon juice, and a pinch of oregano. Stir until creamy.

Fold half of the feta mixture into the warm rice mixture, then place the cooked salmon on top, topping with the remaining feta mixture.