Place trout, skin side down, on a baking sheet. Squeeze lemon juice and sprinkle salt along flesh.
De-stem herbs, rinse, dry, and bunch together in 4 bunches, mixing each kind in each bunch. (I chose to use parsley, cilantro, rosemary, and dill). Place each bunch of herbs in each open butterflied trout.
Close each trout, and rub both sides of the skin with olive oil. Then sprinkle with salt and pepper.
Place baking sheet with trout on middle rack of oven, and set broiler to high. Cook for about 8 minutes until inside flesh flakes lightly and outside skin becomes crispy.
Remove trout from the oven, discard all herbs, and serve trout with lemon wedges.