Salmon with tomato sauce, bell pepper and sage leaf

Salmon with tomato sauce, bell pepper and sage leaf
Salmon with tomato sauce, bell pepper and sage leaves with pan-fried salmon until brown on both sides, served with tomato and bell pepper sauce, with the scent of sage leaves. Not a bad choice for a Sunday.
Ingredients
  • 800grams salmon fillet
  • 200grams tomatoes
  • 1/2 green bell pepper
  • 1/2 yellow bell pepper
  • 5cloves garlic
  • 5grams sage leaves
  • 1 eggplant
  • olive oil
  • 2tsp salt
  • 1tsp pepper
Instructions
  1. Marinate the salmon with a teaspoon of salt for about 20 minutes.
  2. Mince garlic and sage leaves. Dice yellow bell peppers, green bell peppers, and tomatoes.
  3. Cut eggplant into pieces about 4cm long.
  4. Sauté the salmon with some olive oil until the salmon is golden brown on both sides. Do the same with eggplant.
  5. Put some olive oil in a pan. When the oil is hot, add the garlic and stir until fragrant. Next, add chili and stir. Finally, add tomatoes and stir well.
  6. Season with 1 teaspoon salt and 1 teaspoon pepper. Keep stirring until the tomatoes are softened.
  7. Turn off the heat, add the sage leaves, and stir well.
  8. Arrange salmon, eggplant and the sauce on a plate.