Heat a large, high-sided skillet over medium heat for about 4 minutes to heat it up.

Season the top of the salmon with smoked paprika, dried oregano, dried parsley, red chili flakes, and salt, using 1 tablespoon of olive oil to rub the spices on top of the fish.

Add 2 tablespoons of olive oil to the hot skillet. Add salmon skin side up and cook on medium-high heat for 4 minutes, undisturbed.

Flip the salmon to the other side, skin side down. Reduce heat to medium and cook for 5 more minutes. Remove from heat.

Carefully slide a wide spatula between each salmon fillet and the skin to carefully separate the flesh from the skin. Remove salmon (without skin) to a plate.

Remove skins from the skillet. You can eat them later or discard them if you don't like them.

Wipe the skillet clean with paper towels.

Add cooked rice, drained chickpeas, sliced cherry tomatoes, and sliced olives, to the same, now empty, skillet.

Add 3 tablespoons of freshly squeezed lemon juice and reheat on medium heat, stirring everything to combine. Add 1 tablespoon of olive oil, if you like.

Season with salt and black pepper, to taste.

In a medium bowl, combine cubed Feta cheese with 1 tablespoon of olive oil, 1 tablespoon of freshly squeezed lemon juice, ¼ teaspoon of dried oregano, and chopped fresh oregano.

Mix so that the herbs and olive oil coat the cubed Feta cheese.

Add half of the feta cheese mixture to the skillet with rice and mix thoroughly.

Add cooked salmon to the skillet with rice and reheat on medium heat.

Top the rice with the remaining feta mixture. Sprinkle fresh oregano on top of the Mediterranean salmon and rice. Serve.