Step 1Preheat the oven to 200°C. Line a large baking tray with baking paper.
Step 2Place almonds and 1/2 cup of parsley leaves in a food processor and blitz until finely chopped. Add 2 teaspoons of lemon juice until well combined. Place salmon on prepared tray; top each with one-quarter of the almond mixture. Bake for 10 minutes, or until topping is golden.
Step 3Meanwhile, combine the tomato, remaining lemon juice, white balsamic, chives and olive oil in a small bowl. Season with black pepper.
Step 4Place the green and butter beans in a steamer above a saucepan of simmering water. Cover and steam for 3 minutes, or until just tender. Refresh them under cold running water. Drain. Combine beans, 4-bean mix and the remaining parsley.
Step 5Divide bean mixture between plates. Top with a piece of salmon and spoon over the tomato salsa.