Heat the skillet over medium heat for about 4 minutes until hot.

Season the salmon fillets with smoked paprika, dried oregano, dried parsley, red chili flakes, and salt. Drizzle with 1 tablespoon of olive oil.

Add 2 tablespoons of olive oil to the skillet, place the salmon fillets skin-side up and cook for about 4 minutes until the underside crisps.

Flip the salmon fillets to skin-side down, reduce heat to medium, and cook for 5 minutes or until opaque and flaking.

Combine cooked jasmine rice, drained chickpeas, halved cherry tomatoes, and sliced olives in the same skillet. Squeeze fresh lemon juice over, stir, and heat through.

Mix crumbled feta cheese with olive oil, lemon juice, and dried oregano in a small bowl.

Add half of the feta mixture into the rice base, place cooked salmon on top, and add the remaining feta mixture before serving.