Bring a large pot of salted water to a boil. Add the green beans and blanch for 3 to 4 minutes until tender-crisp.

Drain the green beans and immediately plunge them into a bowl of ice water to stop the cooking process. Drain well and pat dry.

In a large skillet over medium heat, toast the sliced almonds for 2 to 3 minutes, stirring frequently until golden brown and fragrant. Remove the almonds from the skillet and set aside.

In the same skillet, heat the unsalted butter and olive oil over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.

Add the blanched green beans to the skillet, tossing gently to coat them in the garlic butter. Cook for 2 to 3 minutes until heated through.

Remove the skillet from the heat. Stir in the toasted almonds, lemon juice, lemon zest, kosher salt, and black pepper. Toss well and serve immediately.