10 Fresh Spring Dinner Recipes You’ll Love – Easy & Healthy Ideas

10 New Spring Dinner Recipes to Brighten Your Table

Spring is in the air, and with it comes a vibrant array of fresh ingredients, bright flavors, and endless dinner possibilities! Whether you’re looking to explore seasonal dishes or need quick and easy dinner ideas to fit a busy schedule, these spring recipes are guaranteed to delight your senses and become instant favorites at your table.

For those seeking even more inspiration, don’t miss out on Fat Burning Cookbook packed with creative meal ideas and step-by-step guidance to refine your seasonal cooking this spring! 🍽️

Now, let’s jump into our list of must-try spring dinner recipes that celebrate the season’s freshest produce.

This post may contain affiliate links. Please read our disclosure here.

1. Lemon Herb Roasted Chicken and Vegetables

Why You’ll Love It: This Lemon Herb Roasted Chicken and Vegetables recipe is the perfect balance of fresh flavors and hearty comfort. The zest of lemon and fragrant herbs bring a springtime vibe to a dish that’s easy to prepare and packed with nutrients. Plus, it’s a one-pan recipe, making cleanup a breeze!

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 1 lb baby potatoes, halved
• 1 bunch asparagus, trimmed
• 3 large carrots, sliced
• 3 tbsp olive oil
• 2 lemons (1 juiced, 1 sliced)
• 3 garlic cloves, minced
• 1 tsp dried oregano
• 1 tsp dried thyme
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Instructions:

1. Preheat your oven to 400°F (200°C).
2. In a small bowl, mix olive oil, lemon juice, garlic, oregano, thyme, salt, and pepper.
3. Toss the baby potatoes and carrots with half the seasoning mixture and spread them evenly on a baking sheet.
4. Rub the chicken thighs with the remaining seasoning mixture and place them on top of the vegetables. Add lemon slices on top of the chicken.
5. Roast in the oven for 25 minutes, then add the asparagus to the pan.
6. Roast for another 15-20 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the vegetables are tender.
7. Garnish with fresh parsley and serve warm.

1 Cup Daily to Shed Belly Fat in Just 2 Weeks >> Discover How It Works – Click Now!

2. Asparagus and Ricotta Tart

Why You’ll Love It
This Asparagus and Ricotta Tart is the perfect mix of fresh and indulgent. The buttery, flaky crust pairs beautifully with the creamy ricotta and the tender, slightly sweet asparagus. It’s elegant enough for brunch with friends but simple enough for a weeknight dinner.

Ingredients

• 1 sheet of puff pastry (thawed)
• 1 cup ricotta cheese
• 1/4 cup grated Parmesan cheese
• 1 egg (lightly beaten)
• 1 bunch of asparagus (trimmed)
• 1 tablespoon olive oil
• Salt and pepper to taste
• Zest of 1 lemon (optional)

Instructions

1. Preheat your oven to 400°F (200°C).
2. Roll out the puff pastry on a parchment-lined baking sheet. Use a knife to score a 1-inch border around the edges (don’t cut all the way through).
3. In a bowl, mix the ricotta, Parmesan, a pinch of salt, and pepper. Spread the mixture evenly inside the scored border.
4. Arrange the trimmed asparagus on top of the ricotta mixture, drizzle with olive oil, and season with a little more salt and pepper.
5. Brush the edges of the puff pastry with the beaten egg for a golden finish.
6. Bake for 20-25 minutes, or until the pastry is puffed and golden brown.
7. Optional: Sprinkle lemon zest over the tart before serving for a fresh, zesty kick.
8. Slice and enjoy warm or at room temperature!

1 Cup Daily to Shed Belly Fat in Just 2 Weeks >> Discover How It Works – Click Now!

3. Spring Pea Pasta with Mint and Parmesan

Why You’ll Love It:
This Spring Pea Pasta is the perfect blend of fresh and comforting. The sweetness of the peas pairs beautifully with the brightness of mint and the savory richness of Parmesan. It’s quick to make, packed with flavor, and feels like a taste of spring in every bite. Perfect for a weeknight dinner or a casual get-together!

Ingredients:

• 12 oz pasta (spaghetti, linguine, or your favorite)
• 1 cup fresh or frozen spring peas
• 2 tbsp olive oil
• 2 cloves garlic, minced
• Zest of 1 lemon
• Juice of 1/2 lemon
• 1/4 cup fresh mint leaves, chopped
• 1/4 cup grated Parmesan cheese (plus extra for topping)
• Salt and pepper to taste

Instructions:

1. Cook the pasta according to package instructions. Reserve 1 cup of pasta water before draining.
2. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
3. Add the peas to the skillet and cook for 2-3 minutes until tender. If using frozen peas, ensure they’re thawed and warmed through.
4. Stir in the lemon zest and juice, then season with salt and pepper.
5. Add the drained pasta to the skillet, tossing to combine. Gradually add the reserved pasta water, a little at a time, until the sauce lightly coats the pasta.
6. Remove from heat and stir in the fresh mint and grated Parmesan cheese. Toss again to mix everything evenly.
7. Serve immediately, topped with extra Parmesan and a sprig of mint for garnish.

1 Cup Daily to Shed Belly Fat in Just 2 Weeks >> Discover How It Works – Click Now!

4. Grilled Salmon with Strawberry Salsa

Why You’ll Love It
This Grilled Salmon with Strawberry Salsa is a perfect balance of savory and sweet. The smoky flavor of grilled salmon pairs beautifully with the fresh, juicy strawberries and zesty lime. It’s quick, healthy, and adds a burst of color to your table—ideal for a spring dinner or weekend gathering!

Ingredients

• 4 salmon fillets
• 1 tbsp olive oil
• Salt and pepper to taste
• 1 cup fresh strawberries, diced
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• 1 jalapeño, seeded and diced (optional for spice)
• Juice of 1 lime

Instructions

1. Preheat your grill to medium-high heat.
2. Drizzle the salmon fillets with olive oil and season with salt and pepper.
3. Grill salmon for 4-5 minutes per side, or until it flakes easily with a fork.
4. While the salmon cooks, prepare the strawberry salsa: In a bowl, combine diced strawberries, red onion, cilantro, jalapeño (if using), and lime juice. Mix well and season with a pinch of salt.
5. Serve the grilled salmon topped with the fresh strawberry salsa. Enjoy!

1 Cup Daily to Shed Belly Fat in Just 2 Weeks >> Discover How It Works – Click Now!

5. Rhubarb and Lentil Curry

Why You’ll Love It
This Rhubarb and Lentil Curry is a perfect mix of tangy and hearty flavors! The tartness of rhubarb adds a unique twist to the warm, spiced lentils, making it a comforting yet refreshing meal. Plus, it’s healthy, plant-based, and packed with protein. Perfect for anyone looking to try something a little different!

Ingredients

• 1 cup red lentils, rinsed
• 1 cup rhubarb, chopped into small pieces
• 1 medium onion, diced
• 2 garlic cloves, minced
• 1-inch ginger, grated
• 1 can (14 oz) diced tomatoes
• 1 tsp turmeric
• 1 tsp cumin
• 1 tsp ground coriander
• 1/2 tsp chili powder (optional)
• 1/2 tsp garam masala
• 2 cups vegetable broth
• 1 tbsp olive oil
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions

1. Heat olive oil in a large pan over medium heat. Add the diced onion and sauté until soft, about 5 minutes.
2. Add garlic and ginger, cooking for another minute until fragrant.
3. Stir in the turmeric, cumin, coriander, chili powder (if using), and garam masala. Cook for 30 seconds to release the spices’ aroma.
4. Add the rinsed lentils, diced tomatoes, vegetable broth, and rhubarb. Stir to combine.
5. Bring the mixture to a boil, then reduce heat to a simmer. Cover and cook for 20-25 minutes, stirring occasionally, until the lentils are tender and the curry is thickened.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with fresh cilantro, alongside rice or flatbread.

1 Cup Daily to Shed Belly Fat in Just 2 Weeks >> Discover How It Works – Click Now!

6. Fava Bean and Artichoke Salad with Lemon Vinaigrette

Why You’ll Love It
This Fava Bean and Artichoke Salad is a celebration of spring! It’s fresh, crunchy, and tangy, with a zesty lemon vinaigrette that brings out the natural flavors of the fava beans and artichokes. Perfect as a light lunch or a side dish, it’s packed with nutrients and bursting with seasonal goodness.

Ingredients

• 2 cups fresh fava beans, shelled and blanched
• 1 cup marinated artichoke hearts, chopped
• 1 cup mixed greens or arugula
• 1/4 cup red onion, thinly sliced
• 1/4 cup shaved Parmesan cheese
• 1/3 cup cherry tomatoes, halved (optional)

For the Lemon Vinaigrette

• 3 tbsp olive oil
• 2 tbsp fresh lemon juice
• 1 tsp Dijon mustard
• 1 tsp honey (or maple syrup for vegan)
• Salt and pepper to taste

Instructions

1. Start by preparing the fava beans. Remove them from the pods, blanch them in boiling water for 2-3 minutes, then rinse with cold water and peel off the outer skin.
2. In a large bowl, combine the fava beans, artichoke hearts, mixed greens, red onion, and cherry tomatoes (if using).
3. Whisk together the olive oil, lemon juice, Dijon mustard, honey, and a pinch of salt and pepper to make the vinaigrette. Adjust seasoning to taste.
4. Drizzle the vinaigrette over the salad and toss gently to combine.
5. Top with shaved Parmesan cheese and serve immediately.

1 Cup Daily to Shed Belly Fat in Just 2 Weeks >> Discover How It Works – Click Now!

7. Spring Vegetable Stir-Fry with Tofu

Why You’ll Love It:
This Spring Vegetable Stir-Fry with Tofu is quick, healthy, and bursting with flavor! It’s an easy weeknight dinner that’s packed with fresh, seasonal veggies and protein-rich tofu. Perfect for anyone looking for a light yet satisfying plant-based meal.

Ingredients:

• 1 block firm tofu (pressed and cubed)
• 2 cups broccoli florets
• 1 cup snap peas
• 1 red bell pepper (sliced)
• 2 carrots (sliced into thin rounds)
• 3 tbsp soy sauce
• 2 tbsp hoisin sauce
• 1 tbsp sesame oil
• 1 tsp grated ginger
• 2 garlic cloves (minced)
• 2 tbsp vegetable oil
• Sesame seeds and green onions for garnish
• Cooked rice or noodles, for serving

Instructions:

1. Heat 1 tbsp vegetable oil in a large skillet or wok over medium-high heat. Add cubed tofu and cook until golden and crispy on all sides. Remove and set aside.
2. In the same skillet, add the remaining oil and stir-fry broccoli, snap peas, bell pepper, and carrots for 3-4 minutes until just tender but still crisp.
3. Stir in garlic and ginger, cooking for 1 minute until fragrant.
4. Add the tofu back to the skillet. Pour in soy sauce, hoisin sauce, and sesame oil. Toss everything together until well coated and heated through.
5. Serve hot over rice or noodles, garnished with sesame seeds and green onions.

1 Cup Daily to Shed Belly Fat in Just 2 Weeks >> Discover How It Works – Click Now!

8. Lamb Chops with Mint Pesto

Why You’ll Love It:

These lamb chops are juicy, tender, and perfectly complemented by the fresh, vibrant flavors of mint pesto. It’s an elegant dish that’s surprisingly simple to prepare, making it ideal for special occasions or a delightful weeknight treat.

Ingredients:

• 8 lamb chops
• 2 tablespoons olive oil
• 2 garlic cloves, minced
• 1 teaspoon salt
• 1/2 teaspoon black pepper

For the Mint Pesto:

• 1 cup fresh mint leaves
• 1/4 cup fresh parsley leaves
• 1/4 cup grated Parmesan cheese
• 1/4 cup pine nuts or walnuts
• 1 garlic clove
• 1/3 cup olive oil
• Salt and pepper to taste

Instructions:

1. Prepare the Lamb Chops: Rub lamb chops with olive oil, garlic, salt, and pepper. Let them marinate for 20–30 minutes.
2. Make the Mint Pesto: In a food processor, combine mint, parsley, Parmesan, nuts, and garlic. Pulse until finely chopped. Slowly add the olive oil and blend until smooth. Season with salt and pepper to taste.
3. Cook the Lamb Chops: Heat a skillet or grill pan over medium-high heat. Cook the lamb chops for 3–4 minutes per side for medium-rare, or longer if desired.
4. Serve: Plate the lamb chops and drizzle generously with mint pesto. Serve with your favorite side dish, such as roasted vegetables or mashed potatoes.

1 Cup Daily to Shed Belly Fat in Just 2 Weeks >> Discover How It Works – Click Now!

9. Radish and Cucumber Sandwiches with Dill Cream Cheese

Why you’ll love it:
These Radish and Cucumber Sandwiches with Dill Cream Cheese are a delightful blend of crisp veggies and creamy, herby goodness. They’re light, refreshing, and super easy to make—perfect for spring picnics, tea parties, or a quick snack!

Ingredients:

• 8 slices of your favorite bread (white, whole grain, or sourdough)
• 4 oz (110g) cream cheese, softened
• 1 tablespoon fresh dill, finely chopped
• 1/2 teaspoon lemon juice
• Salt and pepper to taste
• 1/2 cucumber, thinly sliced
• 4-5 radishes, thinly sliced

Instructions:

1. In a small bowl, mix the cream cheese, fresh dill, lemon juice, salt, and pepper until smooth and well combined.
2. Spread a generous layer of the dill cream cheese onto one side of each bread slice.
3. Arrange the cucumber and radish slices evenly over half of the bread slices.
4. Top with the remaining bread slices to form sandwiches.
5. Trim off the crusts (optional) and slice each sandwich into halves or quarters for serving.
6. Serve immediately and enjoy this fresh, spring-inspired snack!

1 Cup Daily to Shed Belly Fat in Just 2 Weeks >> Discover How It Works – Click Now!

10. Spinach and Goat Cheese Stuffed Chicken Breast

Why You’ll Love It:
This Spinach and Goat Cheese Stuffed Chicken Breast is a restaurant-quality dish you can make at home! It’s juicy, flavorful, and packed with creamy goat cheese and nutrient-rich spinach. Perfect for a healthy yet indulgent dinner, and it’s ready in under an hour!

Ingredients:

• 2 large chicken breasts
• 1 cup fresh spinach (chopped)
• 4 oz goat cheese
• 1 clove garlic (minced)
• 1 tsp olive oil
• 1/2 tsp paprika
• Salt and pepper to taste
• Toothpicks or kitchen twine

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a pan, heat the olive oil over medium heat and sauté the garlic until fragrant. Add the spinach and cook until wilted. Remove from heat and mix with goat cheese.
3. Slice each chicken breast horizontally to create a pocket, being careful not to cut all the way through.
4. Stuff the spinach and goat cheese mixture into the pocket of each chicken breast. Secure with toothpicks or kitchen twine.
5. Season the outside of the chicken with paprika, salt, and pepper.
6. Heat a skillet over medium-high heat and sear the chicken on both sides until golden brown.
7. Transfer the chicken to a baking dish and bake for 20-25 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
8. Remove toothpicks or twine before serving. Enjoy!

1 Cup Daily to Shed Belly Fat in Just 2 Weeks >> Discover How It Works – Click Now!

Read More:

Top 10 Spring Roll Recipes You Need to Try This Season!

8 Refreshing Spring Recipes to Savor This Season

Bring Spring to Your Dinner Table 🍽️ 

These top 10 spring dinner recipes are bursting with fresh, seasonal flavors that span quick weeknight meals to impressive dishes for special occasions. Whether you’re experimenting with asparagus tarts, bright strawberry salsa, or cozy herb-roasted chicken, these recipes will leave you inspired to make the most of spring’s harvest. 

Looking for more culinary inspiration? Explore Fat Burning Cookbook  packed with seasonal recipes and expert tips to make your spring dinners unforgettable!