Preheat the oven to 180°C/fan160°C/Gas Mark 4. For the salmon, in a bowl, mix the breadcrumbs with the grated parmesan, chopped chilli, the lemon zest and the chopped herbs. Add the remaining 2 tbsp of olive oil, season and mix well. Place the salmon fillets in a shallow roasting tin lined with foil, drizzle with the remaining oil, then press a little of the breadcrumb mix onto the top of each salmon fillet. Place in the oven and bake for 8-10 minutes or until just cooked through. Meanwhile, for the beans, place the beans into a pan of boiling salted water and boil for 3-4 minutes or until tender and then drain and refresh in cold running water to stop them cooking and to keep their vibrant green colour. Melt the butter in the pan you have cooked the beans in, add the beans and a squeeze of lemon juice, season well and toss to coat the beans in the lemony butter. To serve, divide the beans among 4 serving plates and place the salmon fillets alongside. Garnish with a wedge of lemon to squeeze over the salmon, if you like.