Preheat oven to 450 degrees F.
To make the eggs, place in small saucepan and cover with water. Bring to a boil and set a timer for 6 minutes.
Once the water comes to a boil, immediately turn off the heat and start the timer. Remove eggs after 6 minutes and place in a bowl filled with ice and water. Allow them to cool for 10 minutes.
While eggs are cooling, trim off ends of the asparagus and discard. Toss the spears in oregano oil, salt, and pepper; place on a tray and roast in oven for 10 minutes.
Slice eggs into discs and place on top of asparagus. Sprinkle with paprika and red pepper flakes, and top with ribbons of smoked salmon and arugula. Garnish the salad with lemon juice, pumpkin seeds, and additional oregano oil as desired.