Begin by rinsing the brown rice under cool water; cook according to package instructions until tender, then toss with the mixed herbs and a pinch of salt.
While the rice cooks, pat the salmon fillet dry and season with salt and pepper.
Heat a non-stick skillet over medium-high heat and add a drizzle of olive oil. Once hot, sear the salmon, skin-side down if applicable, for about 4-5 minutes per side until a golden crust forms and the fish is cooked to your desired doneness.
Meanwhile, lightly steam the green beans until tender-crisp, about 3-4 minutes. In another pan, heat the remaining olive oil and sauté minced garlic for about 30 seconds until fragrant, then toss in the green beans and quickly stir to coat evenly.
Toast the sliced almonds in a dry skillet over medium heat for 1-2 minutes until lightly golden, taking care not to burn them.
Plate the dish by layering a serving of herbed brown rice, placing the seared salmon on top, and arranging the garlic green beans on the side. Sprinkle the toasted almonds over the green beans.
Finish with a squeeze of fresh lemon over the salmon and beans to brighten the flavors before serving.