Roasted Trout with Arugula Salad

Name: Roasted Trout with Arugula Salad
Ingredients: 1 1/2 tablespoons extra-virgin olive oil, plus more for brushing; 4 whole cleaned, deboned trout (about 10 ounces each), heads, tails and fins removed; Grated zest and juice of 1 lemon; Kosher salt and freshly ground pepper; 4 cups baby arugula (about 3 ounces); 4 radishes, thinly sliced; 1 large celery stalk, thinly sliced; 1 14-ounce can hearts of palm, drained and sliced; 1/2 cup fresh parsley; 1/4 cup jarred Peppadew peppers, roughly chopped, plus 2 to 3 teaspoons brine from the jar; 2 tablespoons chopped fresh chives; 1/2 cup fat-free croutons