Rinse the basmati rice under cold water until the water runs clear. In a medium saucepan, combine the rice, water, and salt. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes or until the rice is tender and the water is absorbed. Remove from heat and let it sit covered for 5 minutes. Fluff with a fork.

While the rice is cooking, place the eggs in a saucepan and cover them with cold water. Bring to a boil, then cover and remove from heat. Let the eggs sit for 10-12 minutes, then transfer them to an ice bath to cool. Once cooled, peel and chop the eggs.

In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until soft and translucent, about 5 minutes. Stir in the minced garlic, curry powder, and turmeric, cooking for another minute until fragrant.

Add the cooked rice to the skillet, stirring to combine with the onion mixture. Gently fold in the smoked salmon, peas, and chopped eggs. Cook for an additional 2-3 minutes until everything is heated through.

Remove from heat and stir in the fresh parsley. Serve warm with lemon wedges on the side for squeezing over the top.