Pan-Roasted Trout with Walnut-Green Sauce

INGREDIENTS

2 cups

herbs such as chives

2 cups

spicy greens such as watercress

1 cup

baby spinach

2 oz

walnut halves

3/4 cup

buttermilk

1/2 cup

greek yogurt

1 tbsp

dijon mustard

3 tbsp

olive oil

2 tsp

lemon juice plus lemon

1 serving

kosher salt and pepper

4 smalls

boned and butterflied rainbow trout head and skin on