Heat a large skillet over medium-high heat and add a drizzle of olive oil. Season salmon fillets with smoked paprika, salt, and pepper. Sear for 4 minutes skin-side up until golden brown, then flip and cook for another 5 minutes until opaque.

Transfer the salmon to a plate and let rest. Peel off the skin while warm.

In the same skillet, add jasmine rice, chickpeas, cherry tomatoes, and kalamata olives. Stir and combine, then squeeze lemon juice over and heat through for 3-4 minutes. Season with salt and pepper.

In a bowl, mix feta with olive oil, extra lemon juice, and oregano until evenly coated.

Fold half of the feta mixture into the rice, place salmon back in the skillet to warm, then top with remaining feta and garnish with fresh oregano. Serve hot.