1. Boil broth and cream in a small, heavy saucepan, uncovered, over high heat until reduced to 1/3 cup, about 25 minutes. Remove from heat. Add saffron and steep 10 minutes. Add lemon juice. Season sauce to taste with salt and pepper.

2. Heat teaspoon oil in each of 2 large, heavy saute pans over medium-high heat. Sprinkle trout with salt and pepper. Add 2 trout fillets to each pan and cook until golden brown and crispy on the bottom, about 5 minutes. Remove pans from heat. Turn trout over and let rest in pans until just cooked through, about 2 minutes.

3. Transfer fillets to 4 plates. Divide spinach equally among saute pans and stir over medium-high heat until it just wilts, about 2 minutes. Serve of spinach alongside each trout. Spoon saffron sauce around trout and serve immediately with lemon wedges.