Wash hands with soap and water.
Gently rub green beans, green onions, and parsley under cold running water. Dry with a clean towel.
Scrub lemon with a clean vegetable brush under cold running water. Dry with a clean towel.
On a clean cutting board, cut the end of the green beans. Slice the green onions. Crush and mince the garlic. Chop the parsley. Set all aside.
Juice half the lemon into a small bowl and then slice the other half. Set aside.
Melt the butter in a small pan over medium heat.
Add the salmon and cover. Cook until the internal temperature reaches 145 °F on a food thermometer, about 10 minutes.
Add the garlic and cook for 1 to 2 minutes, being careful not to burn it.
Add the green beans, and pour over the lemon juice. Sprinkle with salt.
Remove from the pan and garnish with lemon slices, green onions and parsley.
Serve immediately.