Sprinkle the salmon with the dill, salt (if using) and pepper.

 

Coat a large non-stick frying pan with no-stick spray. Add the salmon and cook over medium heat for 11 to 12 minutes, or until the pieces are cooked through. Remove from the pan and break into bite-size pieces.

 

In the same pan, combine the tomatoes, scallions, parsley, garlic and oil. Cook over medium heat, stirring frequently, for 4 to 5 minutes, or until the tomatoes are soft. Stir in the sour cream and salmon. Cook for 1 to 2 minutes, or until heated through.

 

While the sauce is cooking, cook the linguine in a large pot of boiling water until just tender. Drain. Serve topped with the sauce.