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1
In a large skillet, melt 1 tablespoon of the butter.
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2
Add the shallot and garlic and cook over moderately high heat, stirring, until softened, about 1 minute.
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3
Add the almond milk and cream and simmer until slightly thickened and reduced by half, about 4 minutes.
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4
Add the spinach and cook, stirring, until wilted, about 3 minutes; season with salt and pepper.
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5
Transfer the spinach to a bowl and keep warm.
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6
Wipe out the skillet and heat 1 tablespoon of the oil.
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7
Season the trout with salt and pepper.
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8
Add 2 of the trout fillets to the skillet, skin side down, and cook over moderately high heat until the skin is crisp and golden brown, about 5 minutes.
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9
Flip the fillets and cook until the fish is just cooked throughout, about 4 minutes.
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10
Transfer to a platter and keep warm.
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11
Repeat with the remaining olive oil and trout fillets.
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12
Add the remaining 4 tablespoons of butter to the skillet and cook until it just begins to brown, 3 to 4 minutes.
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13
Add the almonds and toast them, stirring, until golden brown, about 2 minutes.
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14
Stir in the parsley and lemon juice and spoon the sauce over the fish.
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15
Top with the arugula and serve at once, with the spinach.
