Preheat a cast iron skillet over medium heat. Season salmon fillets with smoked paprika, oregano, parsley, chili flakes, and salt, rubbing olive oil on both sides.

Add olive oil to the skillet, carefully place salmon skin-side up, and cook for 4 minutes w/out disturbing. Flip fillets skin side down, reduce heat to medium-low, and cook for another 5 minutes until cooked through. Set aside.

In the same skillet, add cooked jasmine rice, drained chickpeas, halved cherry tomatoes, and kalamata olives. Stir and drizzle with fresh lemon juice. Reheat until warmed through, about 3 minutes, adjusting seasoning if needed.

In a bowl, mix crumbled feta cheese with olive oil, lemon juice, and oregano until well coated.

Combine half of the feta mixture with the rice and chickpeas. Return the salmon to the skillet to warm through, top with remaining feta mixture, and garnish with chopped oregano before serving.