Bring a large pot of salted water to a rolling boil. Add the green beans, and cook until bright green but still firm, about 3-4 minutes.

Heat the olive oil in a large skillet over medium-high heat. Add the shallot and garlic and cook until fragrant but not golden, about 2 minutes.

Use a large slotted spoon to transfer the green beans from the pot of water to the skillet with shallots and garlic. Season with salt and pepper and continue cooking until the green beans become fork tender but still crisp, about 3-4 minutes.

Transfer the green beans to a large serving platter and add the lemon juice on top.

In the same skillet used to cook the green beans, add the sliced almonds over medium heat and toast them until golden brown, about 5-6 minutes. Remove from heat and sprinkle on top of the green beans.