Season salmon fillets, to taste, with salt, pepper, lemon juice and 1 teaspoon fresh or 1/2 teaspoon dried dill. Warm a large skillet over medium-low heat and coat with butter or coconut oil to prevent fish from sticking. Add salmon and increase heat to medium-high. Cook fish for 4 minutes, flip using a spatula, and cook another 4 minutes. The salmon is cooked when it is firm to the touch and flakes apart easily with a fork. Remove salmon from pan and flake into small pieces using two forks. Set aside to cool. In a small mixing bowl, whisk oil, vinegar, dill, salt and pepper until thoroughly combined. In a large bowl, combine cooked rice, peas, salmon and dressing. Toss to combine. Enjoy hot, room temperature or cold!