Place fish on a sheet pan lined with parchment paper. Lay the fish flat on the pan and drizzle with evoo. Season the fish with salt, pepper, garlic powder and cumin. Bake for 20-25 minutes or until flaky.
In a separate bowl, combine all ingredients for the cucumber salsa and set aside.
To serve, top each filet with a couple tablespoons of the cucumber salsa.
Enjoy!
Recipe by Keys to the Cucina at https://keystothecucina.com/2014/04/03/rainbow-trout-with-cucumber-cilantro-salsa/