Toast ⅓ cup sliced almonds in a large skillet over medium-low heat for about 6 minutes. Stir often to prevent them from burning.
Once the almonds are lightly golden, add 3 tablespoons unsalted butter and cook for about three more minutes until the mixture has a nutty aroma and the butter is just starting to brown.
Transfer the almond mixture to a small bowl and stir in 2 tablespoons lemon juice. Set aside.
Add 2 pounds green beans, ½ cup water, and ¼ teaspoon salt to the skillet. Cover and cook over medium heat, stirring occasionally for about 6-8 minutes, until the beans are nearly tender.
Remove the lid and continue to cook for about 3 minutes until the liquid has evaporated.
Remove the beans from the heat and toss them with the almond mixture until fully combined. Taste and season with additional salt if desired. Serve immediately.
