Bring water to a boil in a saucepan. Stir in rice and 1/2 teaspoon of the salt, reduce heat to maintain a gentle simmer and cover pan tightly. Cook until the rice is tender and has absorbed the water, 30 to 40 minutes. Rinse the rice under cold water until cool.
Combine the rice with peas, cucumber, dill, scallions and smoked salmon in a serving bowl.
Whisk together yogurt, oil, lemon zest and juice, pepper and remaining 1/4 teaspoon salt In a small bowl,; pour over the salad and stir to combine.
Make Ahead Tip: Cover and refrigerate up to 1 hour ahead.
2 1/2 starch, 1/2 lean meat, 1 fat