I would even make this butter/almond/caper mix to put over the green beans as a side dish for other meals.
This will serve 4:
4 tablespoons unsalted butter
1 1/4 pounds skinless salmon fillet, cut into 4 pieces
kosher salt and black pepper
1 pound green beans, trimmed
1/4 cup sliced almonds
2 tablespoons capers
Heat 1 tablespoon of the butter in a large skillet over medium heat. Season the salmon with salt and pepper. Cook until opaque throughout, 3-5 minutes per side (depending on thickness of salmon); transfer to plate.
Fill a second skillet with 1/2 inch water, bring to a boil and add 1/4 teaspoon salt. Add the beans, cover and steam until just tender, 4-5 minutes; drain. NOTE - I used frozen green beans and cooked them according to the package directions.
Wipe out the green bean skillet and heat the remaining 3 tablespoons of butter over medium heat. Add the almonds and cook, stirring frequently, until the almonds and butter are golden brown (be careful - will burn easily), 2-3 minutes. Stir in the capers.
Plate the salmon and green beans on dinner plates and spoon butter over all.