– 8 ounces Fresh Rainbow Trout fillets (roughly 2 large fillets)
– 1 Tablespoon extra virgin olive oil
– 1/2 cup coarsely chopped almonds
– 1 teaspoon dried thyme
– 2 1⁄2 Tablespoons dijon mustard
– 1 teaspoon of lemon juice
– Salt and pepper, to taste
– Lemon slices, for serving