Begin by preheating a cast-iron skillet over medium heat for about 2–3 minutes until it's hot.

Pat the salmon fillets dry, drizzle olive oil over each fillet, and season with smoked paprika and salt.

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

Flip the salmon fillets and reduce the heat to medium-low, cooking for an additional 5 minutes.

Once cooked, remove the salmon and cover with foil to keep warm.

In the same skillet, add cooked jasmine rice, drained chickpeas, sliced cherry tomatoes, and olives. Pour in lemon juice and mix well.

In a separate bowl, mix crumbled feta with olive oil, more lemon juice, and chopped fresh oregano.

Gently fold half of the feta mixture into the rice and chickpea blend.

Return the salmon fillets to the skillet on top of the rice mixture and spoon the remaining feta on top.

Garnish with fresh oregano and serve hot.