HEALTHY WEEKNIGHTS

Refresh your routine with these delicious, nutritious dinners.

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GLUTEN-FREE Arctic Char with Citrus-Fennel Salad Active 30 min. | Total 30 min.

1. In medium saucepan, bring to a boil 11⁄4 cups basmati rice (rinsed), 1 bay leaf, 1⁄4 tsp kosher salt and 13⁄4 cups water. Reduce heat and simmer, covered, until rice is just tender, 12 to 14 min. Remove from heat and let sit, covered, until ready to serve. Discard bay leaf, then fluff rice and fold in 1 tsp orange zest. 2. Heat broiler with oven rack 6 in. from heat source. Brush rimmed baking sheet with olive oil. Place four 5-oz skin-on arctic char fillets skin side down on pan and season with 1⁄2 tsp salt. Broil until just opaque throughout, 4 to 6 min. (depending on thickness). 3. Meanwhile, in small bowl, whisk 2 Tbsp fresh orange juice and 1 Tbsp fresh lemon juice with 2 Tbsp oil.

Stir in 5 Castelvetrano olives (pitted and quartered) and 1 serrano chile (all thinly sliced); transfer 1 Tbsp to large bowl and add 1 fennel bulb (12 oz; cored and thinly sliced lengthwise, fronds reserved) and 1⁄4 tsp each salt and pepper; toss to coat. 4. Arrange fish on platter, top with fennel salad and 1 red grapefruit and 1 navel orange (peel removed, flesh thinly sliced into rounds for both); drizzle with remaining dressing. Serve with rice sprinkled with reserved fennel fronds.

SERVES 4 About 565 cal, 22.5 g fat (6.5 g sat), 50 mg chol, 747 mg sodium, 58 g carb, 5 g fiber, 6 g sugar (0 g added sugar), 36 g pro