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.