Grilled trout, bacon and almond salad

Method

1. Preheat the grill to high and line the grill pan with lightly oiled foil. Season 4 fresh trout fillets, place on the lined grill pan and squeeze over the lemon juice. Grill for about 8 min, carefully turning halfway, until just cooked through. Flake the fish into chunks, discarding the skin.
2. Meanwhile, heat a non-stick frying pan over a medium heat. Finely slice the streaky bacon, add to the pan, and cook, stirring occasionally, for 5 min, until golden and crisp. Drain on kitchen paper.
3. Divide the salad leaves between 4 plates and top with the trout pieces. Scatter over the bacon and almonds. Drizzle with dressing, season to taste and serve with lemon wedges, if you like.