Preheat a large, high-sided skillet over medium heat for about 2 minutes. Season the salmon fillets with smoked paprika and salt, ensuring even coverage. Add 1 tablespoon of olive oil to the skillet and then place the salmon skin-side up. Cook for 4 minutes until golden brown, then carefully flip and cook for an additional 5 minutes until the salmon flakes easily with a fork. Remove and set aside on a plate.

In the same skillet, add another tablespoon of olive oil, followed by the cooked jasmine rice and drained chickpeas. Toss in the sliced cherry tomatoes and both kalamata and green olives. Pour in the lemon juice, stirring well to combine. Heat for about 4-5 minutes, letting the rice soak in the Mediterranean flavors until warmed through and slightly crispy at the bottom.

Combine the diced feta cheese with 1 tablespoon of olive oil, 1 tablespoon of lemon juice, and dried oregano in a small bowl. Mix until well blended.

Stir in half of the feta mixture into the rice, distributing evenly. Gently place the salmon back into the skillet atop the rice. Spoon the remaining feta mixture over the salmon and garnish with fresh oregano if desired. Heat together for about 2 minutes, then serve hot.