Salmon Trout With Garlic And Grilled Fennel

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2 (8-ounce) skin-on salmon trout fillets

1 1/2 teaspoons olive oil, divided

1/2 teaspoon salt, divided

1/2 teaspoon freshly ground black pepper, divided

1/4 cup fresh lemon juice, divided

1/2 cup (2 ounces) finely chopped prosciutto

1/4 cup chopped fennel fronds

1/8 teaspoon fennel seeds, crushed

2 garlic cloves, minced

Cooking spray

2 fennel bulbs

4 lemon wedges

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