Heat 2 tbsp of the oil in a large skillet; add jalapenos and sauté until just softened about 2 minutes. Season with salt to taste.
In the meantime, cook the Linguine according to package instructions and drain, reserving 1/2 cup of the pasta cooking water. Transfer the Linguine to the pan with the remaining oil and the smoked salmon. Add a little of the pasta cooking water to loosen if needed and toss to combine.
Divide Linguine among plates, garnish with microgreens and serve.