Preheat a large cast iron skillet over medium heat for about 4 minutes.

In a small bowl, combine smoked paprika, dried oregano, dried parsley, red chili flakes, and salt. Rub this spice mixture over the salmon fillets, then drizzle with 1 tablespoon of olive oil.

Place the salmon fillets skin-side up in the preheated skillet and cook undisturbed for about 4 minutes.

Flip the salmon fillets skin-side down and reduce the heat to medium. Cook for an additional 5 minutes.

In the same skillet, after removing the salmon, add cooked jasmine rice, drained chickpeas, halved cherry tomatoes, sliced Kalamata and green olives, and freshly squeezed lemon juice. Stir together and cook for about 3-5 minutes.

Combine diced feta cheese with remaining olive oil, a splash of lemon juice, and chopped fresh oregano. Mix well.

Gently fold half of the feta mixture into the rice and veggie mix. Place the salmon back into the skillet on top of the rice and heat through for an additional 2 minutes.

Serve topped with the remaining feta mixture and extra fresh oregano.