Bring a large pot of salted water to a boil and set a large bowl of ice water nearby. Drop the green beans into the boiling water and blanch for 2 minutes. Drain, and immediately immerse in the ice water to stop the cooking process. Drain, and transfer to a towel to dry.

Heat a cast-iron skillet over medium heat. Add the almonds to the dry skillet and toast until golden brown, 2 to 3 minutes. Remove the almonds from the pan and set aside.

Add the oil to the pan (turn down the heat down if necessary), then add the shallot and the salt and sauté for 2 minutes. Add the green beans and sauté for 2 to 4 more minutes, until the green beans are warmed through and tender. Remove the pan from the heat, add the garlic and lemon juice and toss. Season to taste with salt and pepper and transfer to a serving dish. Top with the almonds and serve.