Cook pasta according to package directions. Drain, reserving 1/4 cup (60 mL) cooking liquid.
Meanwhile, brush trout fillets with 1/3 of the olive oil and sprinkle with Cajun seasoning. Bake on parchment paper–lined baking sheet for 9 to 10 minutes or until fish is just starting to flake.
Heat remaining oil in large skillet set over medium heat; cook Swiss chard, garlic, salt and pepper for about 5 minutes or until greens are wilted.
Toss together Swiss chard mixture, pasta, reserved cooking liquid and lime juice; divide among 4 plates. Top with trout and sprinkle with green onions. Serve with lime wedges.
Tips
Substitute kale, arugula or spinach for Swiss Chard, if desired.