While this baked BBQ salmon should be the star of the show, I have to give credit to the built-in side for making this recipe a straight up weeknight winner.

My favorite way to cook collard greens is to braise them in gluten-free barbeque sauce with black eyed peas or some other canned bean. You might think that since going low FODMAP and reducing my legume intake, that this technique would be off limits. But the greens are actually the perfect way to make a smaller quantity of beans or lentils go a long way.

Canned lentils are low FODMAP in quantities of ½ cup, so you can actually get away with a whole can if divided into four servings, like in this BBQ salmon recipe. They melt away beautifully in the greens – a Southern take on one of my favorite salmon and lentil recipes. As they cook, the lentils add a lovely starchiness to the sauce, which is sweet and smoky with just a slight kick thanks to the BBQ sauce, smoked paprika and cayenne. … Continue Reading about Baked BBQ Salmon with Lentils and Collards (Low FODMAP)