15 Spring Dinner Recipe Ideas (Fresh, Easy, and Weeknight-Friendly)

Spring does this thing where it tricks you into becoming a brand-new person. One day you crave slow, heavy comfort food, and the next day you spot asparagus and suddenly you want “something fresh.” You also want it to taste amazing, look cute on a plate, and not require a 47-step plan that ends with you washing five pans while questioning your life choices. Sound familiar?

That’s exactly why I put together these 15 spring dinner recipe ideas. Every recipe leans into what spring does best: bright lemony flavors, crisp green veggies, quick cook times, and meals that feel lighter without leaving you hungry an hour later. I cook like this all season because it keeps dinner exciting without turning my kitchen into a disaster zone. And honestly, spring produce makes me feel like I’m making “chef food,” even when I barely tried—my favorite kind of confidence.

You’ll find easy chicken dinners, fast seafood, cozy-but-not-heavy pasta, and a few vegetarian options that don’t taste like punishment. I also included practical swaps because real life exists, and nobody wants to run to three stores for one herb. Ready to make dinners that taste like sunshine without spending your whole evening cooking? Let’s do it.

1) Lemon Herb Chicken with Asparagus (25 minutes)

This tastes like you planned your life. Lemon + herbs make chicken feel fresh, and asparagus basically screams “spring” louder than pollen does.

Ingredients

• 2 large chicken breasts, sliced into cutlets
• 1 bunch asparagus, trimmed
• 2 tbsp olive oil
• 3 garlic cloves, minced
• 1 lemon (juice + zest)
• 1/2 cup chicken broth
• 1 tsp Italian seasoning
• Salt and pepper
• Optional: parsley, chili flakes

Instructions

1. Season chicken with salt, pepper, and Italian seasoning.
2. Heat olive oil in a large skillet over medium-high heat. Sear chicken 3–4 minutes per side.
3. Move chicken to a plate. Add asparagus and cook 3–4 minutes.
4. Add garlic and cook 30 seconds. Pour in broth and lemon juice.
5. Return chicken to the skillet and simmer 2–3 minutes until cooked through.
6. Finish with lemon zest and parsley.

2) Spring Pea Pesto Pasta (with Mint) (20 minutes)

Pea pesto tastes like spring put on a clean hoodie and showed up early. Mint makes it pop in a way that feels weirdly fancy.

Ingredients

• 12 oz pasta
• 1 1/2 cups peas (frozen works)
• 1 cup basil
• 1/3 cup mint
• 1/3 cup grated parmesan
• 1/4 cup olive oil
• 1 garlic clove
• Juice of 1 lemon
• Salt and pepper
• Optional: nuts (pine/walnuts), chili flakes

Instructions

1. Cook pasta in salted water. Save 1 cup pasta water, then drain.
2. Boil peas 1–2 minutes and drain.
3. Blend peas, basil, mint, parmesan, olive oil, garlic, lemon juice, salt, and pepper.
4. Toss pesto with pasta. Add splashes of pasta water until the sauce turns glossy.
5. Top with parmesan and chili flakes if you like a little drama.

3) Garlic Butter Shrimp with Snap Peas (15 minutes)

Shrimp cooks fast, tastes great, and makes you look like you tried. Ever notice shrimp turns any weeknight into “I totally had a plan”?

Ingredients

• 1 lb shrimp, peeled and deveined
• 2 cups snap peas
• 2 tbsp butter
• 1 tbsp olive oil
• 3 garlic cloves, minced
• 1/2 lemon (juice)
• Salt, pepper
• Optional: parsley, red pepper flakes

Instructions

1. Pat shrimp dry and season with salt and pepper.
2. Heat olive oil + 1 tbsp butter in a skillet over medium-high heat.
3. Cook shrimp 1–2 minutes per side, then move them to a plate.
4. Add snap peas and stir-fry 2–3 minutes until crisp-tender.
5. Add garlic for 30 seconds, then add remaining butter and lemon juice.
6. Return shrimp, toss, and serve immediately.

4) Creamy Lemon Spinach Orzo (25 minutes)

Orzo feels like comfort food’s cooler cousin. Lemon keeps it light, and spinach makes you feel responsible.

Ingredients

• 1 1/2 cups orzo
• 1 tbsp olive oil
• 2 garlic cloves, minced
• 4 cups broth (chicken or veg)
• 2 cups spinach
• 1/2 cup parmesan
• Juice + zest of 1 lemon
• Salt and pepper

Instructions

1. Heat olive oil in a pot over medium heat and sauté garlic 30 seconds.
2. Add orzo and toast 1 minute, stirring.
3. Pour in broth and simmer 8–10 minutes, stirring often.
4. Stir in spinach until wilted.
5. Turn off heat and mix in parmesan, lemon juice, and zest.
6. Taste and season.

5) Sheet Pan Dijon Salmon with Asparagus (20 minutes)

This recipe saves you from doing dishes and also saves dinner. That’s basically a public service.

Ingredients

• 4 salmon fillets
• 1 bunch asparagus, trimmed
• 2 tbsp olive oil
• 1 1/2 tbsp Dijon mustard
• 1 tbsp honey (optional)
• 1 lemon (slices + juice)
• Salt and pepper
• Optional: dill or parsley

Instructions

1. Heat oven to ${220}^{\circ }C$220∘C $({425}^{\circ }F)$(425∘F).
2. Toss asparagus with olive oil, salt, and pepper on a sheet pan.
3. Place salmon on the pan. Brush with Dijon (and honey if using).
4. Add lemon slices on top. Roast 10–12 minutes until salmon flakes.
5. Finish with herbs and a squeeze of lemon.

6) Spring Veggie Fried Rice (20 minutes)

I make this when I need dinner fast and I also need to clear out the fridge. Isn’t it wild how fried rice fixes everything?

Ingredients

• 3 cups cooked rice (day-old works best)
• 2 eggs, beaten
• 1 cup peas
• 1 cup chopped asparagus or green beans
• 1 carrot, diced small
• 3 tbsp soy sauce
• 1 tbsp sesame oil
• 2 tbsp neutral oil
• 2 garlic cloves, minced
• Optional: green onions, chili sauce

Instructions

1. Heat a large pan and add 1 tbsp oil. Scramble eggs, then remove.
2. Add remaining oil and stir-fry carrot and asparagus 3–4 minutes.
3. Add garlic, then rice. Stir-fry 2–3 minutes until hot.
4. Add peas, soy sauce, and sesame oil.
5. Stir eggs back in and top with green onions.

7) Lemon Ricotta Pasta with Peas (25 minutes)

Ricotta turns into a creamy sauce with almost no effort. Who needs heavy cream when ricotta + pasta water exist?

Ingredients

• 12 oz pasta
• 1 cup ricotta
• 1 cup peas
• 1/2 cup parmesan
• 1 lemon (juice + zest)
• 1/3 cup pasta water (as needed)
• Salt and pepper
• Optional: basil, chili flakes

Instructions

1. Cook pasta; add peas in the last 2 minutes. Save pasta water and drain.
2. Mix ricotta, parmesan, lemon juice, zest, salt, and pepper in a bowl.
3. Add hot pasta and peas. Add pasta water until creamy.
4. Top with chili flakes and basil.

8) Chicken Lettuce Wraps with Crunchy Spring Slaw (30 minutes)

These feel light but still filling, and the crunch makes it fun. Yes, “fun” counts as a dinner requirement.

Ingredients

• 1 lb ground chicken (or turkey)
• 1 tbsp oil
• 2 garlic cloves, minced
• 1 tsp grated ginger
• 3 tbsp soy sauce
• 1 tbsp honey or brown sugar
• 1 tbsp rice vinegar or lime juice
• Butter lettuce or romaine leaves

Slaw

• 2 cups shredded cabbage
• 1 carrot, shredded
• 2 tbsp mayo or yogurt
• 1 tsp vinegar
• Salt and pepper

Instructions

1. Mix slaw ingredients and chill.
2. Cook ground chicken in oil until browned.
3. Add garlic and ginger for 30 seconds.
4. Stir in soy sauce, honey, and vinegar. Cook 2 minutes until glossy.
5. Spoon into lettuce cups and top with slaw.

9) One-Pan Tuscan Chicken with Spring Greens (35 minutes)

This gives “cozy” without feeling heavy. I use spinach, but kale works if you like chewing.

Ingredients

• 4 chicken thighs or breasts
• Salt, pepper, paprika
• 2 tbsp olive oil
• 3 garlic cloves, minced
• 1 cup cherry tomatoes
• 1/2 cup broth
• 1/2 cup cream (or coconut cream)
• 2 cups spinach
• Optional: parmesan

Instructions

1. Season chicken with salt, pepper, and paprika.
2. Sear chicken in olive oil 4–5 minutes per side, then remove.
3. Sauté garlic and tomatoes 2 minutes. Add broth and simmer.
4. Stir in cream, then add chicken back. Simmer 10–12 minutes.
5. Stir in spinach until wilted. Add parmesan if you want extra richness.

10) Spring Veggie Frittata (30 minutes)

This saves brunch, dinner, and meal prep in one move. Ever love a recipe that works hot or cold without getting weird?

Ingredients

• 8 eggs
• 1/4 cup milk
• Salt and pepper
• 1 cup asparagus pieces
• 1 cup spinach
• 1/2 cup feta or goat cheese
• 1 tbsp olive oil

Instructions

1. Heat oven to ${190}^{\circ }C$190∘C $({375}^{\circ }F)$(375∘F).
2. Whisk eggs, milk, salt, and pepper.
3. Sauté asparagus in an oven-safe skillet with oil 3 minutes. Add spinach to wilt.
4. Pour eggs in and sprinkle cheese on top.
5. Bake 12–15 minutes until set.

11) Honey Garlic Tofu with Broccoli and Peas (25 minutes)

Tofu turns crispy and delicious when you treat it like it deserves respect. Shocking, I know.

Ingredients

• 14 oz firm tofu, pressed and cubed
• 2 tbsp cornstarch
• 2 tbsp oil
• 2 cups broccoli florets
• 1 cup peas

Sauce

• 3 tbsp soy sauce
• 2 tbsp honey (or maple)
• 2 garlic cloves, minced
• 1 tsp vinegar

Instructions

1. Toss tofu with cornstarch and a pinch of salt.
2. Pan-fry tofu in oil until golden on all sides, then remove.
3. Stir-fry broccoli 4–5 minutes. Add peas 1 minute.
4. Mix sauce and pour into the pan.
5. Add tofu back and toss until sticky and glossy.

12) Pasta Primavera (Classic Spring Style) (30 minutes)

This tastes like the produce section won. You can use whatever spring vegetables look good and call it intentional.

Ingredients

• 12 oz pasta
• 1 zucchini, sliced
• 1 cup asparagus pieces
• 1 cup peas
• 1 cup cherry tomatoes
• 3 tbsp olive oil
• 3 garlic cloves, minced
• 1/2 cup parmesan
• Lemon juice, salt, pepper

Instructions

1. Cook pasta; save 1/2 cup pasta water.
2. Sauté zucchini and asparagus in olive oil 4–5 minutes.
3. Add garlic for 30 seconds, then add peas and tomatoes 1–2 minutes.
4. Toss with pasta, parmesan, lemon juice, and pasta water as needed.
5. Season and serve.

13) Turkey Meatballs with Lemon Dill Yogurt Sauce (35 minutes)

Meatballs feel cozy, but the lemon-dill sauce keeps it springy. Isn’t balance beautiful?

Ingredients

• 1 lb ground turkey
• 1 egg
• 1/3 cup breadcrumbs
• 2 garlic cloves, minced
• Salt, pepper

Sauce

• 1 cup Greek yogurt
• Juice of 1/2 lemon
• 2 tbsp dill (fresh or dried)
• Salt

Instructions

1. Heat oven to ${200}^{\circ }C$200∘C $({400}^{\circ }F)$(400∘F).
2. Mix turkey, egg, breadcrumbs, garlic, salt, and pepper.
3. Roll into meatballs and place on a baking sheet.
4. Bake 15–18 minutes until cooked through.
5. Stir sauce ingredients and drizzle on meatballs.

14) Coconut Lime Chicken with Green Beans (30 minutes)

This one tastes bright, creamy, and a little tropical. It basically takes your taste buds on vacation while you still answer emails.

Ingredients

• 1 lb chicken breast or thighs, sliced
• 1 tbsp oil
• 2 garlic cloves, minced
• 1 tsp ginger (optional)
• 1 can coconut milk
• Juice of 1 lime + zest
• 2 cups green beans
• Salt, pepper
• Optional: cilantro

Instructions

1. Season chicken with salt and pepper. Sear in oil until browned.
2. Add garlic (and ginger) for 30 seconds.
3. Pour in coconut milk and lime juice. Simmer 8–10 minutes.
4. Add green beans and simmer 4–5 minutes until tender-crisp.
5. Finish with lime zest and cilantro.

15) Grilled Halloumi Salad with Strawberries and Spinach (20 minutes)

Halloumi squeaks, it grills like a champ, and it makes salad feel like a real dinner. Also strawberries + salty cheese tastes unfairly good, right?

Ingredients

• 8 oz halloumi, sliced
• 4 cups spinach or mixed greens
• 1 cup strawberries, sliced
• 1/3 cup sliced almonds or walnuts
• 1/4 red onion, thinly sliced (optional)

Dressing

• 3 tbsp olive oil
• 1 tbsp balsamic (or lemon juice)
• 1 tsp honey
• Salt and pepper

Instructions

1. Whisk dressing ingredients.
2. Grill or pan-sear halloumi 1–2 minutes per side until golden.
3. Toss greens, strawberries, nuts, and onion with dressing.
4. Top with warm halloumi and serve immediately.
5. Try not to eat the halloumi straight from the pan :/

Quick picks (when you can’t decide)

If you want the fastest wins from these spring dinner recipe ideas, pick based on your mood:

• Want light but filling? Choose salmon, lettuce wraps, or halloumi salad
• Want cozy but not heavy? Choose lemon orzo, turkey meatballs, or Tuscan chicken
• Want fridge clean-out energy? Choose fried rice or pasta primavera

Final thoughts

If you made it this far, you basically have your spring dinner plan solved, and I respect that energy. These 15 spring dinner recipe ideas give you a mix of quick wins (hello shrimp and sheet-pan salmon), comforting bowls (lemon orzo forever), and fresh, crunchy meals that make you feel like you totally “eat seasonally” on purpose. You can rotate these all spring and still keep your meals feeling new, which saves you from the classic “What’s for dinner?” spiral.

Here’s my honest suggestion: pick 2–3 recipes you love and treat them like reliable favorites, then sprinkle in the others when you want variety. You’ll cook faster, shop smarter, and still get that fun “new recipe” feeling without risking a total dinner flop. And if a recipe doesn’t come out perfect the first time, congrats you cooked like an actual human, not a cooking show host with a secret staff.

So what’s your vibe tonight—bright and lemony, creamy and cozy, or crunchy and fresh?