Rinse the rice under cold water to remove excess starch. Heat 1 tbsp olive oil in a large saucepan over medium heat, then add the rice and toast for about 2 minutes, stirring occasionally. Add the tomato paste, 1 tsp paprika, and 0.5 tsp garlic powder, stirring constantly for 1 minute until fragrant. Pour in the 3 cups chicken stock and bring to a simmer. Cover with a lid, reduce heat to low, and cook for about 18-20 minutes until the rice is tender and the liquid is absorbed. Let it sit for 2 minutes after removing from heat before fluffing with a fork.

Combine 1 tsp paprika, 1 tsp garlic powder, 1 tsp onion powder, 0.5 tsp cumin, 0.5 tsp black pepper, and 1 tsp salt in a small bowl. Mix thoroughly so the spices are evenly distributed.

Pat the salmon fillets dry with paper towels. Rub both sides of each fillet generously with the spice mixture, pressing gently so it adheres well. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Carefully place the salmon skin-side up in the pan and cook for 5-6 minutes without moving it to build the crust. Flip the fillets gently and cook for another 5-6 minutes until the flesh flakes easily when tested with a fork. Drizzle with 1 tbsp lime juice just before removing from heat.

Toss together the sliced cucumber, halved cherry tomatoes, sliced red onion, and chopped lettuce in a large bowl. Whisk together 1 tbsp olive oil, 1 tbsp lemon juice, and a pinch of salt in a small bowl. Drizzle the dressing over the salad and toss gently right before serving to keep the lettuce crisp.

Divide the spiced rice between plates, placing it in the center and packing gently. Top each portion with a cooked salmon fillet. Arrange the fresh salad beside the salmon. Serve with lime wedges for extra brightness and flavor.