Place the green beans in a medium pot and cover with water. Add the salt and bring the water to a boil over high heat. Reduce the heat to maintain a simmer and cook the green beans until bright, but still crisp, 1-2 minutes. Drain the beans and rinse under cold water to stop them from cooking further. Place the cooled and drained beans in a bowl.

In a medium sauté pan, toast the almonds over medium-high heat, 4-5 minutes, stirring occasionally until fragrant and golden. Remove 2 tablespoon of almonds from the pan and set aside.

Add the butter and lemon juice to the remaining almonds in the pan. Heat until the butter has melted, and then add the drained green beans. Sauté the beans for 1-2 minutes, stirring constantly, until well coated with the lemon butter and heated through.

For serving, garnish the beans with the toasted almonds you removed from the pan.