1. Cook the Salmon

1. Heat a large skillet over medium heat for about 4 minutes.
2. Rub the top of the salmon fillets with 1 tablespoon olive oil.
3. Season with smoked paprika, dried oregano, dried parsley, red chili flakes, and salt.
4. Add remaining 2 tablespoons olive oil to the skillet.
5. Place salmon skin-side up and cook undisturbed for 4 minutes.
6. Flip salmon skin-side down, reduce heat to medium, and cook for 5 more minutes.
7. Remove from heat. Separate salmon from skin and transfer flesh to a plate.
8. Remove skins from skillet and wipe skillet clean.

2. Make the Mediterranean Rice

1. Add cooked rice, chickpeas, cherry tomatoes, and olives to the skillet.
2. Stir in lemon juice and heat over medium.
3. Add optional olive oil if desired.
4. Season with salt and pepper to taste.

3. Prepare the Feta Mixture

1. In a bowl, combine feta, olive oil, lemon juice, and oregano.
2. Toss gently to coat.

4. Assemble

1. Stir half of the feta mixture into the rice.
2. Return salmon to the skillet and warm through.
3. Top with remaining feta mixture.
4. Garnish with fresh oregano and serve.