Add pepitas to a medium nonstick skillet set to medium-high heat.

Toast for 4-5 minutes, stirring or shaking the pan frequently. Some of the seeds will brown a bit, and you’ll be able to smell a toasty scent. Careful not to burn them—turn down the heat if you smell burning instead of toasting.

Remove from heat and set aside to cool.

Rinse split peas in a sieve, and pick out any debris you might find.

Add peas to a small saucepan along with 1 ¼ cups of water.

Bring to a simmer, then stir, cover, and reduce heat to medium-low.

Simmer gently for 30 minutes, until crisp-tender.

Meanwhile, whisk together coconut milk and ½ cup of water in a small saucepan.

Stir in rice and ½ teaspoon kosher salt.

Bring to a simmer over medium-high heat, then stir, cover, and reduce heat to medium-low.

Cook for 15 minutes, until rice is tender and liquid has been absorbed. Turn off heat and let sit for 5 minutes, then stir.

While peas and rice are cooking, chop onion and sun-dried tomatoes.

Heat olive oil in a medium skillet, then add chopped onions.

Cook over medium heat for 10-12 minutes, stirring frequently, until onions are lightly browned.

To serve, start with a bed of coconut rice. Top with split peas, onions, and sun-dried tomatoes. Flake salmon over the top of the dish, then sprinkle with toasted pumpkin seeds.