Brush the salmon fillets with the olive oil, sprinkle with crushed peppercorns and press on firmly.

Bring a large pot of water to a rolling boil. Add the linguine and cook according to instructions or until al dente.

Meanwhile, melt the butter in a saucepan and cook the chopped green onions gently for 2-3 minutes, or until soft. Stir in the sour cream and the lemon zest and remove from heat.

Preheat a frying pan until very hot. Add the salmon fillets and sear for 1-2 minutes per side. Remove from the pan and allow to cool slightly.

Bring the sour cream sauce to a boil and stir in the parmesan cheese and lemon juice. Drain the pasta thoroughly and return to the pot. Pour the sauce over the linguine and toss gently to coat.

Spoon the pasta and sauce onto serving plates and top with salmon fillets. Serve immediately. Garnish with fresh dill and lemon slices, if desired.