When the water comes to a boil add the dandelion greens and the salt and cook for about 20 minutes or until tender (you should be able to easily squeeze the thick part of the stems between your fingers). Drain in a colander, transfer in a bowl and mix with the lemon juice and the olive oil.
You can add a few quartered potatoes to the pot with the dandelion greens if you don’t want to serve this with bread.
Cooking time for the trout will depend on the exact temperature of your broiler and the distance of the pan. Test for doneness with a fork when you see the skin dry and browned.
The fish can be served whole on plates. The skin will be easily removed by pulling it with your fork. Open the trout in the middle (lengthwise) and remove all the bones. Drizzle with the dressing and add extra salt if needed.