Baked BBQ Salmon with Lentils and Collards (Low FODMAP)

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.

One thing to watch out for is the sugar content of BBQ sauce. If you’re going the low FODMAP route, I love the new low sugar options that Fody Foods has. Otherwise, taste-wise you can’t go wrong with Stubbs, which is always my gluten-free go to for ribs at home and tastes just as good on salmon.

As you may have noticed, I’ve been on a strict one-pan dinner kick recently and this BBQ salmon recipe is no different. You begin by sautéing the collard greens and red chard stems until soft. This not only means less waste, but also provides lovely texture and variety in place of onions or celery. Then you add the leaves, green scallions, spices, BBQ sauce and lentils. Finally, you nestle the salmon fillets in the greens, top with BBQ sauce, and bake together in the oven.

The greens don’t take long to braise. Alternatively, you could make this entire recipe stove-top by searing the salmon before sautéing the greens and then simmering the whole thing together. But I love how everything comes together in the oven: the BBQ sauce becomes caramelized on top of the salmon and the greens become ever more silky and tender below.

While you might not want to turn on the oven much this summer, since this BBQ salmon recipe is so quick, it will make it worth your while.

Read on for this baked BBQ salmon with lentils and greens – a beautifully fiber-rich balanced meal that is gluten-free, low FODMAP and healthy!

With health and hedonism,

Phoebe

Baked BBQ Salmon with Lentils and Collards (Low FODMAP)

4.67 from 3 votes

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This healthy well-balanced BBQ salmon recipe comes together in one pan. Canned lentils are low FODMAP in quantities of ½ cup, so just make sure you stick to the serving size. If not low FODMAP, feel free to use any type of gluten-free BBQ sauce!

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Servings 4

Author Phoebe Lapine

Ingredients

• 1 bunch collard greens
• 1 bunch red chard
• 1 tablespoon olive oil
• 1 teaspoon paprika
• 3/4 teaspoon sea salt
• ¼ teaspoon cayenne
• 1 cup low FODMAP chicken or vegetable stock divided
• 2 cups canned lentils from one 14 ounce can, rinsed and drained
• 4 scallions green parts only, thinly sliced
• 2 tablespoons cider vinegar
• 1 1/4 cups low FODMAP BBQ sauce divided
• 4 6-ounce fillets sockeye salmon

Instructions

• Preheat the oven to 425 degrees.
• On a clean work surface, separate the collard greens from their stalks by grabbing ahold of the stem and pulling upwards to sever the leaf. Thinly slice the stalks and set aside. Roll the leaves into a cigar and thinly sliced into ribbons.
• Cut the bottom half of the stalks off the chard (no need to remove the vein from the leaves). Thinly slice the stalks and set aside. Repeat the cigar method and thinly slice the leaves.
• In a large oven-proof skillet, heat the oil over a medium flame. Add the chopped collard and chard stems. Sauté until soft, about 5 minutes. Add the collard and chard leaves (in batches, if necessary) and continue to cook, redistributing occasionally, until vibrant and wilted, 5 minutes. Season with the paprika, salt and cayenne. Pour in half the stock (1/2 cup) and simmer until absorbed.
• Fold in the lentils, scallions, cider vinegar, remaining ½ cup stock and 1 cup of BBQ sauce. Remove from the heat and taste for seasoning. Arrange the salmon fillets skin-side down in the lentil mixture, nestling them down into the pan. Season the fish with salt and slather the top with the remaining BBQ sauce.
• Transfer the pan to the oven for 10 minutes, or until the salmon is medium-rare. Garnish with more scallions and serve immediately.

If you make this, tag @phoebelapine and #feedmephoebe - I'd love to see it!