Preheat oven to 375 degrees F. Place salmon, skin side down, in a shallow baking pan.
In a small bowl combine shallot, lemon zest, and salt; stir in olive oil. Spoon about 2 teaspoons mixture over top of each fillet; set remaining mixture aside.
Roast salmon 10 to 15 minutes or until fish flakes when tested with a fork. Meanwhile, steam green beans 5 minutes or until crisp-tender. Transfer to a platter. Toss with reserved shallot mixture and half the basil; season to taste with salt. Remove skin from salmon and place fillets on green beans. Squeeze lemon over fish; top with remaining basil.