Heat a cast iron skillet over medium heat. Season fresh salmon fillets with smoked paprika, oregano, salt, and olive oil. Cook skin side up for 4 minutes, then flip and cook skin side down for 5 minutes until cooked through.

In the same skillet, add pre-cooked jasmine rice, drained chickpeas, halved cherry tomatoes, and olives. Pour in lemon juice, seasoning with salt and black pepper. Stir and cook for 3-4 minutes until warmed through.

In a small bowl, combine crumbled feta cheese with olive oil, lemon juice, and dried oregano to create a creamy dressing.

Incorporate half of the feta mixture into the rice. Place salmon on top and dollop remaining feta mixture over it. Garnish with fresh oregano leaves.