In a large pot add some water the frozen beans and frozen pearl onions. Cover and cook over medium heat until they are tender. Drain and set aside.
In a large skillet over medium high heat melt 1 tablespoon of butter and the olive oil. Add the green beans and pearl onions and sauté for 1 minute. Add the chicken stock and cook for another minute until the stock is evaporated.
Add 1 tablespoon of butter and the brown sugar; lower the heat to low and mix gently until slightly caramelized.
Return the skillet back to medium high heat and melt the remaining ½ teaspoon of butter in the center, add the salmon over and season with Slavosalt generously. Cook for 3-5 minutes until a golden crust is formed. Turn and cook for another 3 minutes.
Place the green beans with pearl onions on the plate and top with the salmon.