35 Delicious Spring Dinner Ideas

Spring is honestly my favorite time to cook because everything starts feeling lighter and brighter without me having to try that hard.

I’m usually so over heavy comfort food by the time winter ends, and spring dinners feel like a reset.

There are more veggies showing up at the store, meals cook faster, and nothing needs to simmer all day to taste good.

I love that spring dinners still feel filling but don’t leave everyone dragging afterward.

These are the kinds of meals I lean on when I want dinner to feel fresh without making it a whole thing.

1. Honey Lemon Chicken

Ingredients:

• 1 ½ – 2 pounds chicken breasts or thighs
• 2 tablespoons olive oil
• 2 tablespoons honey
• Juice of 1 fresh lemon (about 2–3 tablespoons)
• 2–3 garlic cloves, minced
• ½ teaspoon salt
• ½ teaspoon black pepper
• Optional: lemon slices for baking on top

Starts with chicken breasts or thighs tossed with olive oil, salt, pepper, honey, and fresh lemon juice (I usually add a little garlic too).

Everything goes into a baking dish and into the oven until the chicken is cooked through and the sauce turns sticky and smells so good.

Halfway through, spoon some of that sauce over the chicken so it stays juicy and actually tastes like honey lemon instead of plain chicken.

I like serving this with rice or roasted potatoes since they soak up the extra sauce.

2. Pesto Chicken With Roasted Tomatoes

Ingredients:

• 1 ½–2 pounds chicken breasts or thighs
• 2 cups cherry tomatoes
• 2 tablespoons olive oil (divided)
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ¼–⅓ cup pesto (store-bought is great)
• Optional: grated Parmesan for topping

Roast cherry tomatoes in the oven with olive oil and salt until they burst and get a little jammy, because that’s where the flavor comes from.

Then cook your chicken in a pan until it’s done, then spread pesto over the top and let it warm through.

Add the roasted tomatoes back in and let everything sit together for a minute so the juices mix.

I’ve used jar pesto plenty of times here and it’s still delicious, especially on a night when everyone’s already asking what’s for dinner.

3. Greek Chicken Wraps

For the chicken:

• 1 ½ pounds chicken breasts or thighs
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• ½ teaspoon salt
• ½ teaspoon black pepper
• 1–2 tablespoons olive oil

For the wraps:

• 4–6 soft wraps, pitas, or flatbreads
• 1 cup chopped cucumber
• 1 cup chopped tomatoes
• ½ small red onion, thinly sliced

For the sauce:

• Store-bought tzatziki
  or
• ½ cup plain yogurt
• 1 tablespoon lemon juice
• 1 small garlic clove, grated
• Pinch of salt

Cook chicken with garlic, oregano, salt, and pepper until it’s browned and juicy, then slice it up while it’s still warm.

Warm your wraps just enough so they’re soft, then layer on chicken, chopped cucumber, tomato, and red onion.

Drizzle with tzatziki or plain yogurt mixed with lemon and garlic, you know, whatever you’ve got.

These feel fresh and filling at the same time, and I love that everyone can build their own without complaining.

4. Honey Glazed Pork Chops

Ingredients:

• 4 pork chops (boneless or bone-in)
• 1 tablespoon olive oil
• ½ teaspoon salt
• ½ teaspoon black pepper
• ¼ teaspoon garlic powder (optional)

For the glaze:

• 3 tablespoons honey
• 2 tablespoons mustard (yellow or Dijon)
• 1 tablespoon apple cider vinegar (or white vinegar)

Season pork chops and cook them in a skillet until they’re nicely browned on both sides and cooked through.

Mix honey, a bit of mustard, and a splash of vinegar, then pour it into the pan and let it bubble into a glossy glaze.

Spoon the sauce over the chops and let them sit for a minute so they soak it up.

5. Pulled Pork With Cabbage Slaw

For the pork:

• 3–4 pounds pork shoulder or pork butt
• 1 large onion, sliced
• 3–4 garlic cloves, minced
• 1–1 ½ cups BBQ sauce
• Salt and pepper, to taste

For the slaw:

• 3 cups shredded cabbage (or coleslaw mix)
• ¼ cup mayonnaise
• 1 tablespoon vinegar
• 1 teaspoon sugar
• Pinch of salt

To serve:

• Buns, rolls, or toasted brioche
• Extra BBQ sauce (optional)

Throw some pork in a slow cooker with onion, garlic, and your favorite BBQ sauce, then let it cook low and slow until it pulls apart easily.

Shred it right in the pot and stir it back into the sauce so every bite is coated.

Toss shredded cabbage with mayo, vinegar, and a pinch of sugar for a quick slaw that balances everything out.

This is one of those dinners that feels like you really did something, even though the slow cooker did most of the work.

6. Ham Pot Pie

Ingredients:

• 2 tablespoons butter
• 1 small onion, chopped
• 2 carrots, chopped
• 2 tablespoons flour
• 1 cup chicken broth
• 1 cup milk
• 1 ½–2 cups chopped ham
• 1 cup frozen peas
• ½ teaspoon salt
• ¼ teaspoon pepper
• 1 sheet puff pastry or 1 can refrigerated biscuits

I love this twist on classic chicken pot pie!

And it’s a great way to use leftover ham if you have it.

Start by cooking chopped onion and carrots in butter over medium heat until they soften and smell comforting.

Sprinkle flour over the vegetables and stir until everything looks coated, then slowly add broth and milk while stirring so the filling thickens smoothly.

Stir in chopped ham and frozen peas and let it cook for a few minutes so nothing tastes raw.

Pour the filling into a baking dish and spread it out evenly.

Top with puff pastry or biscuits and bake until the top is golden and the filling bubbles up the sides.

7. Baked Coconut Shrimp

Ingredients

For the shrimp:

• 1 pound large shrimp, peeled and deveined
• ½ cup flour
• 2 eggs, beaten
• 1 cup shredded coconut
• ½ cup breadcrumbs (panko works best)
• ½ teaspoon salt
• ¼ teaspoon pepper
• Cooking spray or a little oil for brushing

For the dipping sauce:

• ¼ cup mayo
• 1 tablespoon sweet chili sauce
• 1 teaspoon honey
• Squeeze of lime (optional)

Begin by patting the shrimp dry so the coating sticks properly.

Coat each shrimp in flour, dip it into beaten egg, then press it into shredded coconut mixed with breadcrumbs until fully covered.

Place the shrimp on a baking sheet with space between them so they crisp instead of steaming.

Bake until they turn golden, flipping once so both sides cook evenly.

I usually mix the dipping sauce while they’re in the oven so everything’s ready at the same time.

8. Shrimp Tacos With Cilantro Lime Slaw

Ingredients

For the shrimp:

• 1 pound shrimp, peeled and deveined
• 1 teaspoon chili powder
• ½ teaspoon garlic powder
• ½ teaspoon salt
• 1 tablespoon oil

For the slaw:

• 2 cups shredded cabbage
• 2 tablespoons mayo
• 1 tablespoon lime juice
• 2 tablespoons chopped cilantro
• Pinch of salt

For serving:

• 8–10 small tortillas
• Extra lime wedges

Season shrimp with chili powder, garlic, salt, and a little oil, then cook them in a hot pan until pink and lightly browned.

Shred cabbage and toss it with mayo, lime juice, and chopped cilantro until it’s creamy but still crunchy.

Warm tortillas just enough so they’re soft and easy to fold.

Spoon shrimp and slaw into each tortilla right before serving.

Try keeping everything separate until the last minute so nothing turns soggy.

9. Garlic Shrimp Scampi

Ingredients:

• 8 ounces pasta (spaghetti, linguine, or fettuccine)
• 2 tablespoons butter
• 1 tablespoon olive oil
• 3–4 garlic cloves, minced
• 1 pound shrimp, peeled and deveined
• 2–3 tablespoons lemon juice
• ¼–⅓ cup pasta water (as needed)
• Salt and pepper, to taste
• Optional: chopped parsley, red pepper flakes

Start by melting butter with olive oil in a wide pan over medium heat.

Add garlic and cook until fragrant, then add shrimp and cook until they turn pink and curl slightly.

Stir in lemon juice and a splash of pasta water to loosen the sauce and coat the pan.

Add cooked pasta directly to the sauce and toss until everything is evenly coated.

Keep stirring gently so the shrimp stay tender and the pasta absorbs the flavor.

10. Salmon Poke Bowl

Ingredients:

Optional toppings: green onion, sesame seeds, seaweed strips, chili crispCook rice first and let it cool slightly so it’s warm but not steaming.

2 cups cooked rice (cooled slightly)

1 pound salmon, cut into bite-sized pieces

1 tablespoon soy sauce

1 teaspoon sesame oil

½ cucumber, diced

1 avocado, sliced or diced

Cut salmon into bite sized pieces and gently toss with soy sauce and sesame oil without breaking it up too much.

Spoon rice into bowls and add salmon, cucumber, and avocado in loose sections.

Sprinkle with whatever extras you like such as green onion or sesame seeds.

Mix it all together as you eat so every bite tastes balanced.

11. Baked Salmon With Avocado Mash

Ingredients

For the salmon:

• 2–4 salmon fillets
• 1 tablespoon olive oil
• Salt and pepper, to taste

For the avocado mash:

• 1 ripe avocado
• 1–2 tablespoons lemon juice
• 1 small garlic clove, grated or minced
• Pinch of salt

For serving:

• Cooked rice, roasted vegetables, or a simple side salad

Start by placing salmon fillets on a baking sheet and seasoning them with salt, pepper, and a little olive oil.

Bake the salmon until it flakes easily with a fork and stays moist in the center.

Scoop ripe avocado into a bowl and mash it with lemon juice, garlic, and salt until mostly smooth with a little texture.

Spread the avocado mash over the warm salmon so it softens slightly from the heat.

I usually serve this with rice or roasted vegetables that can catch anything that falls off.

12. Baked Cod and Spring Veggies

Ingredients:

• 1–1½ pounds cod fillets, cut into portions
• 1 bunch asparagus, trimmed
• 1–2 cups snap peas or other spring vegetables
• 2 tablespoons olive oil
• 2–3 tablespoons lemon juice
• Salt and pepper, to taste
• Optional: lemon slices, fresh herbs

Begin by cutting cod into portions and arranging it on a sheet pan with asparagus, snap peas, or other spring vegetables.

Drizzle everything with olive oil and season with salt, pepper, and lemon juice.

Bake until the fish turns opaque and flakes easily while the vegetables soften but keep their color.

Stir the vegetables halfway through so they cook evenly.

This works best when everything is spread out instead of piled up.

13. Basil and Tomato Pasta

Ingredients:

• 8 ounces pasta
• 2 tablespoons olive oil
• 2–3 garlic cloves, minced
• 2 cups chopped fresh tomatoes (or halved cherry tomatoes)
• ½ cup fresh basil leaves, torn or sliced
• Salt and pepper, to taste
• Reserved pasta water (about ¼ cup)
• Optional: Parmesan or mozzarella for serving

Cook pasta in salted water until just tender, then reserve a little of the cooking water before draining.

Warm olive oil and garlic in a pan, then add chopped tomatoes and let them soften and release their juices.

Toss the pasta into the pan with fresh basil and a splash of the pasta water to help everything come together.

Stir gently so the pasta gets coated without breaking the tomatoes down too much.

I usually add cheese at the table so everyone can do their own thing.

14. Asparagus Pesto Pasta

Ingredients:

• 8 ounces pasta
• 1 bunch asparagus, trimmed and cut into bite-sized pieces
• ⅓–½ cup pesto (store-bought works great)
• 2–4 tablespoons reserved pasta water
• Salt, to taste
• Optional: Parmesan, lemon zest, or red pepper flakes

Trim asparagus and cut it into bite sized pieces, then cook it in boiling water just until bright and tender.

Cook pasta in the same water so it picks up some of that flavor.

Toss the drained pasta and asparagus with pesto and a splash of pasta water so the sauce spreads evenly.

Keep the heat low while stirring so nothing sticks or dries out.

15. Lemon Ricotta Spinach Pasta

Ingredients:

• 8 ounces pasta
• 1 cup ricotta cheese
• Zest of 1 lemon
• 2 tablespoons lemon juice
• Salt and pepper, to taste
• 2 cups fresh spinach
• Reserved pasta water (2–4 tablespoons)

Cook pasta until tender and set aside a little pasta water before draining.

Stir ricotta with lemon zest, lemon juice, salt, and pepper until smooth and creamy.

Add the pasta to the ricotta mixture along with fresh spinach so the heat wilts it down.

Thin the sauce with pasta water until it coats everything evenly.

This comes together quickly so it helps to have everything ready first.

16. Creamy Tomato and Herb Pasta

Cook pasta in salted water until just tender, then save a little of the cooking water before draining.

Warm olive oil in a pan and cook garlic with dried or fresh herbs until fragrant.

Stir in crushed tomatoes and let them simmer for a few minutes, then add cream and stir until smooth.

Toss the pasta into the sauce and loosen it with pasta water until everything is coated.

I usually taste and add more salt at the end because tomato sauce always needs it.

17. Pea Pasta With Mint

This one is so simple to make and so refreshing!

Start by cooking pasta and adding frozen peas during the last minute so they cook but stay bright.

Drain everything and return it to the pot while it’s still hot.

Stir in butter, olive oil, salt, and chopped fresh mint until the peas soften and everything comes together.

Add a little pasta water if it feels dry.

This one smells really fresh as soon as the mint hits the heat.

18. Pasta Primavera

Cook pasta in salted water and set it aside once it’s tender.

Sauté spring vegetables like zucchini, peppers, and peas in olive oil until just soft but not mushy.

Add the cooked pasta to the pan along with a splash of pasta water and toss gently.

Season with salt, pepper, and grated cheese until everything is evenly mixed.

19. Lemon Broccoli Pasta

Yes, lemon and broccoli go together!

Boil pasta and add broccoli florets during the last few minutes so they cook together.

Drain and return everything to the pot while it’s still hot.

Stir in olive oil, lemon zest, lemon juice, and garlic until the pasta is coated.

Add pasta water as needed so it doesn’t feel dry.

20. Zucchini Noodles With Basil Vinaigrette

Spiralize or slice zucchini into noodles and pat them dry so they don’t water everything down.

Whisk olive oil, lemon juice, garlic, and chopped basil into a simple vinaigrette.

Toss the zucchini noodles with the dressing just until coated.

Add salt and pepper and mix gently so the noodles stay intact.

I keep this one light and don’t let it sit too long before serving.

More Spring Dinner Ideas

Here are a few more spring dinner ideas that keep things light but still feel like an actual meal.

21. Veggie Quiche: Whisk eggs with milk and cheese, stir in cooked vegetables, pour into a crust, and bake until the center is set and lightly golden.
22. Vegetable Stir Fry With Noodles: Cook noodles first, then toss them in a hot pan with mixed vegetables and a simple soy based sauce until everything is evenly coated.
23. Veggie Paella: Simmer rice with broth, garlic, paprika, and spring vegetables until the liquid cooks off and the rice becomes tender.
24. Beet Risotto: Slowly cook arborio rice with warm broth, then stir in roasted beets and finish with butter and grated cheese.
25. Leek and Potato Soup: Cook sliced leeks and potatoes in butter, add broth, simmer until soft, then blend until smooth.
26. Cream of Asparagus Soup: Cook asparagus with onion and garlic, add broth, blend until smooth, then stir in cream at the end.
27. Carrot Ginger Soup: Simmer chopped carrots with onion, garlic, and fresh ginger, then blend until creamy and smooth.
28. Spring Veggie Minestrone: Simmer broth with beans, pasta, and chopped spring vegetables until everything is tender and well mixed.
29. Spring Slaw With Honey Mustard Dressing: Toss shredded cabbage and spring vegetables with a dressing made from honey, mustard, and vinegar until coated.
30. 7 Layer Spring Salad: Layer lettuce, peas, cucumber, cheese, bacon, and dressing in a bowl so it stays crisp until serving.
31. Roasted Cauliflower Salad: Roast cauliflower until golden, then toss with greens, nuts, and a simple vinaigrette.
32. Radish Salad: Slice radishes thin and toss with olive oil, lemon juice, salt, and fresh herbs.
33. Mushroom Farro Salad: Cook farro until tender, then mix with sautéed mushrooms, olive oil, and herbs while warm.
34. Balsamic Grilled Chicken Salad: Grill balsamic marinated chicken and serve it over greens with strawberries and goat cheese.
35. Hummus Salad: Spread hummus on a plate and top with chopped vegetables, olive oil, and herbs for an easy no cook option.

Fresh Ideas for Simple Spring Dinners

Spring dinners don’t have to be complicated to feel good and satisfying.

Swapping in lighter ingredients and fresh vegetables can make weeknight meals feel less heavy without adding extra work.

These are the kinds of dinners that come together with a little planning and a lot of flexibility.

Mix and match what you have, keep things simple, and let spring do some of the work for you.