15 Fresh Spring Dinner Ideas to Brighten Your Table

Spring is in the air and it’s calling for a lighter, fresher take on dinner! Swap out your winter roasts for dishes that celebrate the vibrant flavors of the season. We’ve got amazing recipes packed with asparagus, peas, tender greens, and other spring delights.

Find inspiration for everything from quick weeknight meals to impressive dinner parties, all designed to tantalize your taste buds and welcome the warm weather.

Let’s get cooking!

1. Lemon Herb Salmon with Roasted Asparagus

This light and flavorful dish is perfect for a weeknight spring dinner. Salmon fillets are baked with a simple lemon herb sauce and served alongside roasted asparagus for a complete and satisfying meal.

Recipe

Ingredients:

• 4 salmon fillets
• 1 bunch of asparagus, trimmed
• 2 lemons (1 for zest and juice, 1 sliced)
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1 tsp dried thyme
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 400°F (200°C).
2. In a mixing bowl, combine olive oil, lemon zest, lemon juice, garlic, oregano, thyme, salt, and pepper.
3. Place the salmon fillets on one side of a baking sheet and the asparagus on the other.
4. Drizzle the herb mixture over both the salmon and asparagus, ensuring even coverage.
5. Lay lemon slices over the salmon.
6. Roast in the oven for 15-20 minutes, or until the salmon is cooked through and the asparagus is tender.
7. Serve hot, garnished with additional lemon slices if desired.

Serve with:

• Serve with a side of quinoa or wild rice.
• Drink with a crisp white wine like Sauvignon Blanc or a refreshing sparkling water with a twist of lemon.

2. Creamy One-Pot Penne with Peas and Prosciutto

This creamy one-pot penne is a weeknight dream come true. Imagine tender pasta enveloped in a rich, velvety sauce, dotted with sweet peas and savory prosciutto. It’s comfort food at its finest, and the best part is you only need one pot, making cleanup a breeze.

Recipe

Ingredients:

• 12 oz penne pasta
• 4 oz prosciutto, sliced
• 1 cup frozen peas
• 1 cup heavy cream
• 1 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1 tbsp olive oil
• Salt and pepper to taste
• Fresh parsley, chopped for garnish

Instructions:

1. In a large pot, heat olive oil over medium heat and sauté garlic until fragrant.
2. Add penne pasta and enough water to cover the pasta by about an inch.
3. Bring to a boil and cook until pasta is almost done, about 10 minutes.
4. Add the peas and cook for another 2 minutes.
5. Stir in heavy cream, Parmesan cheese, and prosciutto. Cook until the sauce thickens and the pasta is fully cooked, about 3-5 minutes.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with fresh parsley.

Serve with:

• Serve with a simple green salad.
• Drink with a glass of Pinot Grigio or a light, citrusy lemonade.

3. Spring Vegetable Frittata

A frittata is a great way to use up any leftover vegetables you have on hand. This recipe features a variety of spring vegetables, such as asparagus, peas, and zucchini, all baked together in a cheesy egg mixture.

Recipe

Ingredients:

• 6 large eggs
• 1 cup baby spinach
• 1/2 cup cherry tomatoes, halved
• 1/2 cup asparagus, chopped
• 1/4 cup red bell pepper, diced
• 1/4 cup feta cheese, crumbled
• 1/4 cup milk
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Preheat oven to 375°F (190°C).
2. In a mixing bowl, whisk together eggs, milk, salt, and pepper.
3. Heat olive oil in a skillet over medium heat. Add asparagus and red bell pepper, sauté for 3-4 minutes.
4. Add spinach and cherry tomatoes, cooking until spinach is wilted.
5. Pour the egg mixture over the vegetables in the skillet. Sprinkle feta cheese on top.
6. Cook on the stovetop for 2-3 minutes until the edges begin to set.
7. Transfer the skillet to the oven and bake for 10-12 minutes until the eggs are fully set.
8. Slice and serve warm.

Serve with:

• Serve with a slice of crusty bread or a side of mixed greens.
• Drink with a mimosa or a glass of iced tea.

4. Sheet Pan Honey Garlic Chicken with Spring Vegetables

This sheet pan honey garlic chicken is a perfect blend of sweet and savory. The chicken is succulent and juicy, coated in a delicious honey garlic glaze. Paired with an array of roasted spring vegetables, it’s a complete meal made easy, all on one pan.

Recipe

Ingredients:

• 4 boneless, skinless chicken thighs
• 1 cup baby carrots
• 1 cup baby potatoes, halved
• 1 cup green beans, trimmed
• 1 red bell pepper, sliced
• 1/4 cup honey
• 3 cloves garlic, minced
• 2 tbsp soy sauce
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C).
2. In a small bowl, whisk together honey, garlic, soy sauce, olive oil, salt, and pepper.
3. Place chicken thighs and vegetables on a baking sheet.
4. Drizzle the honey garlic mixture over the chicken and vegetables, tossing to coat evenly.
5. Bake for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender.
6. Serve hot, garnished with fresh herbs if desired.

Serve with:

• Serve with a side of rice or quinoa.
• Drink with a glass of Chardonnay or a lemon-infused water.

5. Lemony Chicken Piccata with Artichokes and Capers

Zesty, tangy, and utterly delicious, this lemony chicken piccata is a flavor-packed delight. Tender chicken breasts are sautéed until golden and then simmered in a bright lemon sauce with artichokes and capers, creating a dish that’s both elegant and easy to make.

Recipe

Ingredients:

• 4 boneless, skinless chicken breasts
• 1/4 cup all-purpose flour
• 1/4 cup olive oil
• 1 cup chicken broth
• 1/4 cup lemon juice
• 1/4 cup capers, drained
• 1 can artichoke hearts, drained and halved
• 2 tbsp butter
• Salt and pepper to taste

Instructions:

1. Season the chicken breasts with salt and pepper, then dredge in flour, shaking off the excess.
2. In a large skillet, heat olive oil over medium-high heat. Add chicken and cook until golden brown on both sides, about 5 minutes per side. Remove from skillet and set aside.
3. In the same skillet, add chicken broth, lemon juice, capers, and artichokes. Bring to a simmer.
4. Return chicken to the skillet, reduce heat to low, and simmer for 5-7 minutes until the chicken is cooked through.
5. Stir in butter and adjust seasoning as needed.
6. Serve hot, garnished with fresh parsley if desired.

Serve with:

• Serve with a side of angel hair pasta or mashed potatoes.
• Drink with a glass of Pinot Grigio or a sparkling lemon water.

6. Grilled Steak with Chimichurri Sauce

This grilled steak with chimichurri sauce is the epitome of summer grilling. Juicy, perfectly cooked steak is topped with a vibrant and zesty chimichurri sauce made from fresh herbs, garlic, and a touch of vinegar. It’s simple, yet incredibly flavorful and sure to impress.

Recipe

Ingredients:

• 2 ribeye steaks
• Salt and pepper to taste
• 1 cup fresh parsley, chopped
• 1/2 cup olive oil
• 1/4 cup red wine vinegar
• 3 cloves garlic, minced
• 1 tsp red pepper flakes
• Salt and pepper to taste

Instructions:

1. Preheat your grill to medium-high heat.
2. Season steaks with salt and pepper.
3. Grill steaks for about 5-7 minutes per side for medium-rare, or until desired doneness.
4. While steaks are grilling, combine parsley, olive oil, red wine vinegar, garlic, red pepper flakes, salt, and pepper in a mixing bowl to make the chimichurri sauce.
5. Let steaks rest for 5 minutes after grilling, then top with chimichurri sauce.
6. Serve hot.

Serve with:

• Serve with grilled vegetables or a baked potato.
• Drink with a robust red wine like Malbec or a cold beer.

7. Spicy Shrimp Scampi with Zucchini Noodles

This light and flavorful dish is a great alternative to traditional pasta scampi. Shrimp are sauteed in a garlic butter sauce with chili flakes and served over zucchini noodles for a delicious and healthy meal.

Recipe

Ingredients:

• 1 lb shrimp, peeled and deveined
• 2 zucchinis, spiralized
• 4 cloves garlic, minced
• 1/4 cup butter
• 1/4 cup chicken broth
• 1/4 tsp red pepper flakes
• 1 lemon, juiced
• Salt and pepper to taste
• Fresh parsley, chopped for garnish

Instructions:

1. In a large skillet, melt butter over medium heat. Add garlic and red pepper flakes, sauté until fragrant.
2. Add shrimp and cook until pink and opaque, about 3-4 minutes.
3. Stir in chicken broth and lemon juice, simmer for 2 minutes.
4. Add zucchini noodles and toss to coat, cooking until just tender, about 2-3 minutes.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with fresh parsley.

Serve with:

• Serve with a side of garlic bread or a simple salad.
• Drink with a crisp white wine like Sauvignon Blanc or a sparkling water with a slice of cucumber.

8. Spring Pea and Goat Cheese Ravioli with Brown Butter Sauce

Delicate and elegant, this spring pea and goat cheese ravioli with brown butter sauce is a gourmet delight. The ravioli are filled with a creamy mixture of peas and goat cheese, and the nutty brown butter sauce adds a rich and sophisticated finish.

Recipe

Ingredients:

• 1 package fresh ravioli (store-bought or homemade)
• 1 cup fresh peas
• 1/2 cup goat cheese
• 1/4 cup grated Parmesan cheese
• 1/4 cup butter
• 2 cloves garlic, minced
• 1/4 cup fresh sage leaves
• Salt and pepper to taste
• Zest of 1 lemon
• Fresh parsley, chopped for garnish

Instructions:

1. Cook ravioli according to package instructions.
2. In a skillet, melt butter over medium heat until it turns golden brown and smells nutty, about 5 minutes.
3. Add garlic and sage leaves, sauté for 1-2 minutes.
4. Add cooked ravioli to the skillet, tossing to coat in the brown butter sauce.
5. Stir in peas, goat cheese, Parmesan, lemon zest, salt, and pepper.
6. Serve hot, garnished with fresh parsley.

Serve with:

• Serve with a side of arugula salad.
• Drink with a glass of Chardonnay or a light, citrusy iced tea.

9. Roasted Lamb Shanks with Spring Vegetables

Tender, falling-off-the-bone lamb shanks roasted to perfection with a medley of spring vegetables make for a hearty and satisfying meal. The rich flavors of the lamb, combined with the fresh, vibrant vegetables, create a dish that’s both comforting and elegant.

Recipe

Ingredients:

• 4 lamb shanks
• 2 cups baby carrots
• 2 cups baby potatoes, halved
• 1 cup pearl onions
• 1 cup green beans, trimmed
• 4 cloves garlic, minced
• 2 cups beef broth
• 1 cup red wine
• 2 tbsp olive oil
• 1 tbsp fresh rosemary, chopped
• Salt and pepper to taste
• Fresh parsley, chopped for garnish

Instructions:

1. Preheat oven to 325°F (165°C).
2. Season lamb shanks with salt and pepper. In a Dutch oven, heat olive oil over medium-high heat and brown lamb shanks on all sides.
3. Remove lamb and set aside. In the same pot, sauté garlic until fragrant.
4. Add beef broth, red wine, and rosemary, scraping up any browned bits from the bottom of the pot.
5. Return lamb shanks to the pot, cover, and transfer to the oven. Roast for 1 1/2 hours.
6. Add carrots, potatoes, pearl onions, and green beans to the pot. Continue roasting for another 30 minutes, or until the vegetables are tender and the lamb is falling off the bone.
7. Serve hot, garnished with fresh parsley.

Serve with:

• Serve with a side of couscous or mashed potatoes.
• Drink with a robust red wine like Cabernet Sauvignon or a rich, dark ale.

10. Greek Lemon Chicken with Roasted Potatoes

Greek lemon chicken with roasted potatoes is a classic and flavorful dish that’s sure to please. The chicken is marinated in a zesty lemon and herb mixture, then roasted alongside crispy, golden potatoes. It’s a simple, delicious meal that brings a taste of the Mediterranean to your table.

Recipe

Ingredients:

• 4 bone-in, skin-on chicken thighs
• 4 large potatoes, cut into wedges
• 1/4 cup olive oil
• 1/4 cup lemon juice
• 4 cloves garlic, minced
• 1 tbsp dried oregano
• 1 tsp dried thyme
• Salt and pepper to taste
• 1 lemon, sliced
• Fresh parsley, chopped for garnish

Instructions:

1. Preheat oven to 400°F (200°C).
2. In a mixing bowl, combine olive oil, lemon juice, garlic, oregano, thyme, salt, and pepper.
3. Toss chicken thighs and potato wedges in the lemon herb mixture.
4. Arrange chicken and potatoes on a baking sheet. Place lemon slices over the chicken.
5. Roast in the oven for 45 minutes, or until the chicken is cooked through and the potatoes are crispy and golden.
6. Serve hot, garnished with fresh parsley.

Serve with:

• Serve with a side of Greek salad or tzatziki sauce.
• Drink with a glass of white wine like Assyrtiko or a refreshing lemon water.

11. Salmon Burgers with Lemon Dill Mayo

These salmon burgers are a fresh and tasty alternative to traditional burgers. They’re packed with flavor from fresh herbs and spices and topped with a tangy lemon dill mayo. Serve them on a toasted bun with all your favorite toppings for a delicious and satisfying meal.

Recipe

Ingredients:

• 1 lb salmon fillets, skin removed and finely chopped
• 1/4 cup breadcrumbs
• 1 egg
• 2 tbsp fresh dill, chopped
• 1 tbsp Dijon mustard
• 1 tbsp lemon juice
• Salt and pepper to taste
• 1/2 cup mayonnaise
• 1 tbsp lemon zest
• 4 hamburger buns

Instructions:

1. In a mixing bowl, combine salmon, breadcrumbs, egg, dill, mustard, lemon juice, salt, and pepper. Form into 4 patties.
2. In a small bowl, mix mayonnaise and lemon zest to make the lemon dill mayo.
3. Heat a skillet over medium heat and cook the salmon patties for about 4-5 minutes per side, or until cooked through.
4. Toast hamburger buns in the skillet for 1-2 minutes.
5. Serve salmon burgers on toasted buns with lemon dill mayo and your favorite toppings.

Serve with:

• Serve with a side of sweet potato fries or a simple coleslaw.
• Drink with a light, crisp beer or a lemonade.

12. Shaved Asparagus and Prosciutto Pizza

This shaved asparagus and prosciutto pizza is a gourmet twist on a classic favorite. The thinly shaved asparagus adds a fresh, green crunch, while the prosciutto brings a savory depth. Topped with a blend of cheeses and baked to perfection, it’s a pizza that’s both elegant and delicious.

Recipe

Ingredients:

• 1 pizza dough
• 1 cup mozzarella cheese, shredded
• 1/2 cup Parmesan cheese, grated
• 1 bunch asparagus, shaved with a vegetable peeler
• 4 oz prosciutto, thinly sliced
• 2 cloves garlic, minced
• 2 tbsp olive oil
• Salt and pepper to taste
• Fresh arugula for garnish

Instructions:

1. Preheat oven to 475°F (245°C).
2. Roll out pizza dough on a baking sheet.
3. Brush olive oil over the dough and sprinkle with garlic, mozzarella, and Parmesan.
4. Arrange shaved asparagus and prosciutto on top.
5. Bake for 12-15 minutes, or until the crust is golden and the cheese is bubbly.
6. Serve hot, garnished with fresh arugula.

Serve with:

• Serve with a side of mixed greens or a Caesar salad.
• Drink with a glass of Pinot Grigio or a sparkling water with lemon.

13. Rainbow Veggie Skewers with Chimichurri Sauce

These rainbow veggie skewers are as vibrant and colorful as they are delicious. Grilled to perfection and served with a zesty chimichurri sauce, they make a perfect side dish or even a main for your vegetarian friends. They’re easy to make and sure to brighten up any meal.

Recipe

Ingredients:

• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 1 green bell pepper, chopped
• 1 red onion, chopped
• 1 zucchini, sliced
• 1 cup cherry tomatoes
• 1 cup fresh parsley, chopped
• 1/2 cup olive oil
• 1/4 cup red wine vinegar
• 3 cloves garlic, minced
• Salt and pepper to taste

Instructions:

1. Preheat grill to medium-high heat.
2. Thread bell peppers, onion, zucchini, and cherry tomatoes onto skewers.
3. In a mixing bowl, combine parsley, olive oil, red wine vinegar, garlic, salt, and pepper to make chimichurri sauce.
4. Grill skewers for about 10-15 minutes, turning occasionally, until vegetables are tender and slightly charred.
5. Serve hot, drizzled with chimichurri sauce.

Serve with:

• Serve with a side of quinoa or couscous.
• Drink with a light beer or a chilled white wine.

14. Caprese Pasta Salad with Fresh Mozzarella and Cherry Tomatoes

This Caprese pasta salad is a refreshing and light dish perfect for warm days. It combines tender pasta with juicy cherry tomatoes, fresh mozzarella, and fragrant basil, all tossed in a simple balsamic dressing. It’s a delightful and easy-to-make salad that’s sure to be a hit.

Recipe

Ingredients:

• 8 oz pasta (fusilli or penne)
• 1 pint cherry tomatoes, halved
• 8 oz fresh mozzarella balls, halved
• 1/4 cup fresh basil leaves, chopped
• 1/4 cup olive oil
• 2 tbsp balsamic vinegar
• Salt and pepper to taste
• Fresh basil leaves for garnish

Instructions:

1. Cook pasta according to package instructions. Drain and rinse under cold water.
2. In a mixing bowl, combine pasta, cherry tomatoes, mozzarella, and basil.
3. In a small bowl, whisk together olive oil, balsamic vinegar, salt, and pepper.
4. Pour the dressing over the pasta salad and toss to coat.
5. Serve chilled, garnished with fresh basil leaves.

Serve with:

• Serve with a side of crusty bread or garlic knots.
• Drink with a glass of rosé or iced tea.

15. Strawberry Shortcake with Whipped Cream

Classic and beloved, strawberry shortcake with whipped cream is the quintessential summer dessert. Sweet, juicy strawberries layered over tender shortcake biscuits and topped with fluffy whipped cream – it’s a delightful treat that’s perfect for any occasion.

Recipe

Ingredients:

• 2 cups all-purpose flour
• 1/4 cup sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/2 cup cold butter, cubed
• 2/3 cup milk
• 1 tsp vanilla extract
• 1 lb strawberries, hulled and sliced
• 1 cup heavy cream, whipped

Instructions:

1. Preheat oven to 425°F (220°C).
2. In a mixing bowl, combine flour, sugar, baking powder, and salt.
3. Cut in cold butter until the mixture resembles coarse crumbs.
4. Stir in milk and vanilla extract until just combined.
5. Drop dough by spoonfuls onto a baking sheet and bake for 12-15 minutes, until golden brown.
6. Meanwhile, toss sliced strawberries with a bit of sugar and let sit to release juices.
7. Split shortcakes in half and layer with strawberries and whipped cream.
8. Serve immediately.

Serve with:

• Serve with a side of vanilla ice cream or a dollop of yogurt.
• Drink with a glass of sparkling wine or a refreshing iced tea.

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