Heat a cast iron skillet over medium-high heat with olive oil. Season salmon with smoked paprika, salt, and red chili flakes. Cook skin-side up for 4 minutes until golden brown.

Flip salmon to cook skin-side down, adjusting the heat to medium. Cook for another 5 minutes until opaque and flakes easily.

In the same skillet, add jasmine rice, chickpeas, cherry tomatoes, and olives. Pour in lemon juice and olive oil, stirring through for 3-4 minutes until softened.

In a bowl, mix crumbled feta, olive oil, lemon juice, and dried oregano until creamy and smooth.

Toss half of the feta mixture into the rice mixture, then place salmon on top and spoon remaining feta over salmon. Sprinkle with fresh oregano.

Serve the dish ensuring each plate has a generous serving of rice, chickpeas, and feta topped salmon.