In a shallow bowl, combine flour, salt and pepper; dredge trout fillets, shaking off excess, and set aside.
Melt the butter in a large skillet over medium heat. Add trout; cook for 5 minutes per side or until golden on the outside and fish flakes easily when tested with a fork. Transfer to a plate lined with paper towels.
To the same skillet, add the almonds; cook over medium heat for 1 minute or until golden. Add lemon juice and cook for 1 minute. Serve fillets with the almond lemon sauce.