It’s the anti-inflammatory benefits of sulfur compounds in broccoli and curcumin in turmeric that make this recipe super anti-inflammaging. “Inflammaging” is the new buzzword in wellness circles describing the long-term, low-grade inflammation that comes with aging, which is where we all seem to be headed and what we are seeking to suppress as much as we can. We cannot stop aging, but we can certainly slow it down and enjoy the ride when it is under our control.

I often make a double batch of this recipe and keep leftovers in the fridge to use as toppings on a salad or a bowl of black bean spaghetti. While I am on a 21 day hormone reset, I love to include this recipe once a week, which puts me on a great path to metabolize my food more efficiently, clear up my skin and give me an extra bounce in my step.

Because the health benefits of all colorful vegetables are so high, I like to keep my plate 80% vegetables and 20% protein. Most people I know and restaurants I frequent turn this formula upside down as well as include a lot of simple carbs (rice, pasta and bread) leaving vegetables as a side dish or garnish. I can’t tell you how many times I see people clear their plates and leave the greens. It drives me CRAZY! I certainly hope this will turn around one day, so I can stop ordering 3 – 4 side dishes or doubling up on salad, just to keep hacking my age while dining out!

If you like this recipe, you can find many more anti-inflammaging recipes like it in the Longevity Cookbook; part of the Longevity Master Plan. Download it now.




500g (18 oz) wild caught salmon side

grated zest of 1 lime

1/2 tbsp ground black pepper

1/2 tbsp extra virgin olive oil

2 garlic cloves, minced

1 tbsp ground turmeric

1/2 tsp sea salt flakes, crushed



  1. Preheat oven to 240 C degrees.
  2. Line a baking sheet with parchment paper
  3. Blend all ingredients together in a shallow bowl and toss salmon to coat.
  4. Heat in oven 15 – 20 minutes. Check from time to time to see how well you want your salmon cooked. Times will vary depending on the thickness of the salmon. I prefer mine slightly raw in the middle.
  5. Remove and enjoy!



Protein: 25g

Calories: 190

Carbs: 1g

Fat: 8g