Heat a large skillet over medium heat for about 2 minutes. Add 2 tablespoons of olive oil and let it heat until shimmering.

Season both sides of the salmon fillets with smoked paprika, dried oregano, parsley, salt, and red chili flakes. Massage seasonings into the salmon, then place skin-side up in the skillet and cook for 4 minutes until a golden crust forms.

Flip the salmon fillets using a spatula, reduce heat to medium-low, and continue cooking for 5 minutes or until opaque and flaky. Remove from skillet and set aside.

In the same skillet, add 2 cups of cooked jasmine rice, drained chickpeas, halved cherry tomatoes, and sliced olives. Stir and season with salt and pepper. Cook for 3–5 minutes until flavors meld and tomatoes soften.

In a small bowl, combine crumbled feta cheese, 2 tablespoons of olive oil, lemon juice, and chopped oregano. Mix well and adjust seasoning as needed.

Fold half of the feta mixture into the rice and chickpeas, then gently place the salmon back into the pan and warm for 2 minutes.

Transfer to a serving plate and drizzle the remaining feta mixture on top. Garnish with chopped fresh oregano.