Arrange trout, flesh side up on a baking sheet coated with cooking spray. Brush each fillet with 1 1/2 teaspoons oil. Drizzle with juice. Sprinkle with cumin, 1/4 teaspoon salt, and pepper. Broil for 5 minutes or until the fish flakes easily when tested with a fork.
While the fish cooks, heat a medium skillet over high heat until very hot, Combine peas, shallots, and pine nuts in a small bowl; add remaining 1 teaspoon oil to the bowl, tossing to coat.
Add the pea mixture to the pan; cook 3 minutes or until the peas are bright green and blackened in spots and the nuts are lightly toasted, stirring frequently Stir in the remaining 1/4 teaspoon salt and dill. Serve over the trout.