Heat a large skillet over medium heat and drizzle with olive oil. Season the salmon fillets with smoked paprika, salt, and pepper. Once hot, place the salmon skin-side up and sear for about 4 minutes until golden. Flip and cook for an additional 5 minutes until cooked through but moist.

In the same skillet, add the cooked jasmine rice, drained chickpeas, halved cherry tomatoes, and sliced Kalamata olives. Squeeze fresh lemon juice over and stir to combine. Season with salt and pepper, letting it meld over low heat for 2-3 minutes.

In a separate bowl, combine crumbled feta cheese, a drizzle of olive oil, lemon juice, and dried oregano. Mix until smooth and creamy, then set aside.

Gently fold half of the feta mixture into the rice mixture. Place the seared salmon back into the skillet and warm with the rice for about 2 minutes.

Transfer the Mediterranean Salmon to plates, top each with the remaining feta mixture, and sprinkle with fresh oregano. Serve immediately.