Herb-Roasted Trout with Buttery Almonds

Preheat oven to 450°F. Spread half of lemon slices and half of fresh herb sprigs on a large rimmed baking sheet lined with parchment paper. Rub trout all over with 2 tablespoons oil; sprinkle inside and outside of trout with 2 1/2 teaspoons salt and pepper. Stuff trout cavities evenly with remaining lemon slices and remaining herb sprigs. Arrange trout on prepared baking sheet. Roast in preheated oven until a thermometer inserted into thickest portion of fish near the head registers 140°F, 16 to 20 minutes. Transfer trout to a large serving platter.

Heat butter and remaining 1 tablespoon oil in a medium skillet over medium. Add sliced almonds, and cook, stirring often, until light golden, 2 to 4 minutes. Remove from heat (almonds will continue to brown), and stir in remaining 1/4 teaspoon salt. Spoon almond mixture evenly over trout.