Steamed Fish and Vegetables

1 head broccoli, cut into florets 3 yellow squash or zucchini, cut into 1/2-inch rounds 3/4 teaspoon kosher salt 4 8-ounce skinless halibut fillets (about 1 inch thick) 1/4 teaspoon black pepper 4 teaspoons extra-virgin olive oil 2 tablespoons finely chopped fresh herbs (such as basil, flat-leaf parsley, or thyme) (optional) 2 lemons, halved Place a steamer in a large saucepan. Add enough water to reach just below it. Bring to a boil. Add the vegetables, cover, and steam until tender, about 7 minutes. Transfer to a bowl and season with 1/4 teaspoon of the salt. Cover to keep warm. If necessary, add more water to the pan. Return to a boil. Season the halibut with the remaining salt and the pepper. Place the halibut on the steamer, cover, and cook until it flakes easily and is the same color throughout, about 7 minutes. Drizzle the halibut and vegetables with the oil. Sprinkle with the herbs (if using) and serve the lemon halves on the side. Yield: Makes 4 servings NUTRITION PER SERVING CALORIES 295; FAT 9g ; CALORIES FROM FAT 26.8%; CARBOHYDRATE 17g; POLY FAT 1.9g; CALORIES FROM CARBS 22.3%; PROTEIN 40g; MONO FAT 4.6g; FIBER 7g; SUGAR 6g; CALORIES FROM PROTEIN 50.9%; SAT FAT 1.3g Recipe Courtesy of Real Simple