Trim ends off green beans. Mince garlic. Pat salmon dry, and season with ¼ tsp. salt, and a pinch of pepper.
Cook the Salmon
Place a medium non-stick pan over medium-high heat. Add 1 tsp. olive oil and salmon to hot pan, skin side up, and cook until browned, 3-4 minutes. Flip, reduce heat to medium, and cook until firm and salmon reaches a minimum internal temperature of 145 degrees, 3-4 minutes. Remove from burner, and remove salmon to plate. Reserve pan and wipe clean.
Cook the Green Beans
Place another medium non-stick pan over medium-high heat. Add half the butter (reserve remaining for reduction), and let melt. Stir in almonds and half the garlic (reserve remaining for reduction), and continue cooking until almonds are golden brown, 2-3 minutes. Add green beans and 2 Tbsp. water. Cover, and cook until bright green and tender, 3-4 minutes. Remove from burner and season with ¼ tsp. salt.
Make the Red Wine-Fig Reduction
Return pan used to cook salmon to medium-high heat. Add ½ tsp. olive oil and remaining garlic. Cook until aromatic, 30-60 seconds. Stir in red wine, fig preserves, and red pepper flakes (to taste). Bring to a boil and stir occasionally until slightly reduced and thick enough to coat the back of a spoon, 5-8 minutes. Remove from burner, and swirl in remaining butter.
Finish the Dish
Place salmon on a plate and top with red wine-fig reduction. Serve green beans on the side.