Heat a large, high-sided skillet over medium heat for about 4 minutes. While the skillet warms, season your salmon fillets with smoked paprika, dried oregano, dried parsley, red chili flakes, salt, and 1 tablespoon of olive oil. Ensure the salmon is evenly coated with the spices for maximum flavor, and have it ready for cooking.

Add 2 tablespoons of olive oil to the skillet, ensuring it glistens. Place the salmon fillets skin-side up in the hot oil and let them cook undisturbed for 4 minutes until lightly seared. Carefully flip the salmon to cook skin-side down for another 5 minutes or until the flesh flakes easily and is opaque. Once done, remove the salmon from the skillet and set aside.

Wipe the skillet clean with a paper towel and add the cooked jasmine rice, rinsed chickpeas, halved cherry tomatoes, and sliced olives. Stir in the freshly squeezed lemon juice and gently reheat everything over medium heat for about 3-4 minutes, allowing the flavors to meld together. Season to taste with additional salt and pepper as desired.

In a small bowl, combine the diced feta cheese with a drizzle of olive oil, a splash of lemon juice, and dried oregano. Mix these ingredients until creamy and well blended, providing a rich topping that will balance the dish. Set this feta mixture aside for assembling later.

To bring your Mediterranean salmon dish together, fold half of the feta mixture into the warm rice along with the salmon. Ensure the salmon is nestled in among the rice to infuse its flavors. Top with the remaining feta mixture for an extra creamy finish, and garnish with optional fresh oregano for a burst of flavor.