Begin by heating a large cast iron skillet over medium heat for about 4 minutes.

Rub the salmon fillets with 1 tablespoon of olive oil and season with smoked paprika, dried oregano, dried parsley, red chili flakes, and salt.

Once the skillet is hot, place the salmon skin-side up in the pan. Cook for about 4 minutes until browned, then flip and cook skin-side down for an additional 5 minutes.

In the same skillet, add the cooked jasmine rice, rinsed chickpeas, halved cherry tomatoes, olives, and the remaining olive oil. Squeeze in the fresh lemon juice and stir to combine.

In a small bowl, combine crumbled feta cheese, a tablespoon of olive oil, a drizzle of lemon juice, and fresh oregano if using. Mix until creamy.

Fold half of the feta mixture into the warmed rice and chickpea blend, then return the cooked salmon to the skillet and heat for about 1 minute.

Top with the remaining feta mixture and sprinkle fresh oregano before serving.