Trim ends off green beans.
Trim and thinly slice green onions.
Pat salmon fillets dry, and season flesh side with ¼ tsp. salt and a pinch of pepper.
Start the Green Beans
Toss green beans with 1 Tbsp. olive oil, almonds, garlic, ¼ tsp salt, and a pinch of pepper on one side of prepared baking sheet.
Spread into a single layer on their side. Roast in hot oven, 8 minutes.
Remove from oven. Green beans will finish in a later step.
While green beans roast, sear salmon.
Sear the Salmon
Place a medium non-stick pan over medium-high heat and add 2 tsp. olive oil. Place salmon in hot pan, skin side up, and cook until lightly browned, 3-4 minutes.
Transfer salmon to empty side of baking sheet, seared side up.
Reserve pan; no need to wipe clean.
Finish the Salmon
Set aside 1 Tbsp. green onions. Place remaining green onions on green beans.
Roast until salmon reaches a minimum internal temperature of 145 degrees and green beans are fork-tender, 7-9 minutes.
While salmon and green beans roast, make butter.
Make the Butter
Return pan used to sear salmon to medium-high heat. Add butter, reserved green onions, and miso to pan and stir constantly until incorporated, 1-2 minutes.
Remove from burner.
Plate dish as pictured on front of card, serving butter over salmon. Bon appétit!