18 Bright Spring Dinner Recipes Bursting With Sunshine Flavor

Spring is here, and it’s time to refresh your meals! You’re looking for something new and exciting to eat.

The arrival of spring brings lots of yummy and colorful foods like lemons, herbs, and fresh vegetables.

Let’s discover 18 bright and delicious dinner ideas that will make your taste buds happy! You can make tasty lemon herb chicken and strawberry spinach salads.

These spring recipes are full of sunshine flavor and will make you want to try them all!

Spring Vegetable Stir Fry

Quick and easy stir fry with fresh spring vegetables.

Ingredients

• 1 cup broccoli florets
• 1 cup sliced bell peppers
• 1 cup sliced carrots
• 2 cloves garlic, minced
• 2 tablespoons vegetable oil
• 1 teaspoon soy sauce
• Salt and pepper to taste

Instructions

1. Heat oil in a large skillet or wok over medium-high heat.
2. Add garlic and cook for 1 minute, until fragrant.
3. Add broccoli, bell peppers, and carrots, and cook for 5 minutes, until tender.
4. Stir in soy sauce and season with salt and pepper.
5. Serve hot and enjoy.

Lemon Herb Chicken Breasts

Lemon Herb Chicken Breasts are a flavorful and healthy dinner option.

Ingredients

• 4 boneless chicken breasts
• 1/4 cup olive oil
• 2 lemons, juiced
• 2 tbsp chopped fresh rosemary
• 2 tbsp chopped fresh thyme
• 2 cloves garlic, minced
• Salt and pepper, to taste

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a small bowl, whisk together olive oil, lemon juice, rosemary, thyme, garlic, salt, and pepper.
3. Place the chicken breasts in a shallow baking dish and brush the lemon herb mixture evenly over both sides of the chicken.
4. Bake the chicken for 25-30 minutes or until it reaches an internal temperature of 165°F (74°C).
5. Let the chicken rest for 5 minutes before slicing and serving.

Asparagus And Strawberry Salad

Fresh asparagus and strawberries combine in a sweet and savory spring salad.

Ingredients

• 1 pound fresh asparagus, trimmed
• 2 cups fresh strawberries, hulled and sliced
• 1/4 cup crumbled feta cheese
• 1/4 cup chopped pecans
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• Salt and pepper to taste

Instructions

1. Preheat the oven to 425°F (220°C).
2. Line a baking sheet with parchment paper and arrange the asparagus in a single layer.
3. Roast the asparagus in the preheated oven for 12-15 minutes, or until tender.
4. In a large bowl, whisk together the olive oil and balsamic vinegar.
5. Add the sliced strawberries, crumbled feta cheese, and chopped pecans to the bowl.
6. Once the asparagus has cooled, add it to the bowl and toss to combine.
7. Season the salad with salt and pepper to taste.
8. Serve the salad immediately, garnished with additional strawberries and pecans if desired.

Grilled Salmon With Citrus Salsa

Grilled salmon paired with a fresh citrus salsa makes for a perfect spring dinner.

Ingredients

• 4 salmon fillets
• 1 cup mixed citrus segments
• 1/2 cup red onion, diced
• 1 jalapeño pepper, seeded and finely chopped
• 1/4 cup cilantro, chopped
• 2 tablespoons lime juice
• Salt and pepper to taste

Instructions

1. Preheat grill to medium-high heat.
2. Season the salmon fillets with salt and pepper.
3. Grill the salmon for 4-5 minutes per side, or until cooked through.
4. Meanwhile, mix together citrus segments, red onion, jalapeño pepper, and cilantro in a bowl.
5. Squeeze lime juice over the citrus mixture and toss to combine.
6. Serve the grilled salmon with the citrus salsa spooned over the top.

Roasted Carrot And Ginger Soup

Roasted carrot and ginger soup is a creamy and flavorful spring dinner option.

Ingredients

• 2 tablespoons butter
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 inches ginger, peeled and grated
• 4 cups carrots, peeled and chopped
• 4 cups chicken broth
• 1/2 cup heavy cream
• Salt and pepper, to taste

Instructions

1. Preheat the oven to 425°F (220°C).
2. In a large bowl, toss the chopped carrots with 1 tablespoon of butter, salt, and pepper until they are evenly coated.
3. Spread the carrots on a baking sheet and roast in the oven for 20-25 minutes, or until tender.
4. In a large pot, melt the remaining 1 tablespoon of butter over medium heat.
5. Add the chopped onion and cook until softened, about 5 minutes.
6. Add the minced garlic and grated ginger to the pot and cook for an additional 1-2 minutes.
7. Add the roasted carrots, chicken broth, and heavy cream to the pot.
8. Bring the mixture to a boil, then reduce the heat and simmer for 15-20 minutes.
9. Use an immersion blender to puree the soup until smooth.
10. Season the soup with salt and pepper to taste, then serve hot.

Spinach And Feta Stuffed Chicken

Tender chicken filled with spinach and feta for a delicious twist.

Ingredients

• 4 boneless chicken breasts
• 1 package frozen chopped spinach, thawed and drained
• 1/2 cup crumbled feta cheese
• 2 cloves garlic, minced
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil

Instructions

1. Preheat oven to 375°F (190°C).
2. In a bowl, mix together spinach, feta cheese, garlic, salt, and pepper.
3. Lay the chicken breasts flat and make a horizontal incision in each to create a pocket.
4. Stuff each chicken breast with the spinach and feta mixture.
5. Close the incision and secure the filling with toothpicks if needed.
6. Brush the chicken with olive oil and place on a baking sheet.
7. Bake for 30-35 minutes or until the chicken is cooked through.
8. Let the chicken rest for 5 minutes before serving.

Quinoa And Black Bean Bowl

A nutritious bowl filled with quinoa, black beans, and vegetables.

Ingredients

• 1 cup quinoa
• 2 cups water
• 1 can black beans
• 1 red bell pepper
• 1 small onion
• 2 cloves garlic
• 1 tablespoon olive oil
• Salt and pepper to taste
• Optional: avocado, salsa, and sour cream for topping

Instructions

1. Rinse the quinoa in a fine-mesh strainer and drain well.
2. In a medium saucepan, bring the quinoa and water to a boil.
3. Reduce the heat to low, cover, and simmer for 15-20 minutes or until the quinoa is tender.
4. While the quinoa cooks, heat the olive oil in a large skillet over medium-high heat.
5. Add the diced onion and cook for 3-4 minutes or until translucent.
6. Add the diced red bell pepper and cook for an additional 4 minutes.
7. Add the minced garlic and cook for 1 minute.
8. Stir in the black beans and cook for 2-3 minutes or until heated through.
9. Fluff the cooked quinoa with a fork and divide among bowls.
10. Top the quinoa with the black bean and vegetable mixture.
11. Season with salt and pepper to taste, and add optional toppings if desired.

Pan Seared Scallops With Pesto

Pan Seared Scallops With Pesto is a delicious and flavorful seafood dish.

Ingredients

• 12 large scallops
• 1/4 cup pesto sauce
• 2 cloves garlic, minced
• 1/4 cup white wine
• 1 tablespoon olive oil
• Salt and pepper, to taste
• Fresh parsley, chopped

Instructions

1. Rinse the scallops under cold water and pat them dry with paper towels.
2. Season the scallops with salt and pepper.
3. Heat the olive oil in a large skillet over medium-high heat.
4. Add the garlic and sauté for 1 minute.
5. Add the scallops and sear for 2-3 minutes on each side.
6. Remove the scallops from the skillet and set them aside.
7. Reduce the heat to medium and add the white wine to the skillet.
8. Scrape the bottom of the skillet to release the browned bits.
9. Add the pesto sauce to the skillet and stir to combine.
10. Return the scallops to the skillet and spoon some of the pesto sauce over them.
11. Cook for an additional 1-2 minutes, until the scallops are cooked through.
12. Serve the scallops hot, garnished with chopped parsley.

Strawberry Spinach Salad With Feta

Fresh strawberry and spinach salad with crumbled feta cheese.

Ingredients

• 4 cups fresh baby spinach leaves
• 2 cups sliced strawberries
• 1/2 cup crumbled feta cheese
• 1/4 cup chopped pecans
• 1/4 cup olive oil
• 2 tablespoons balsamic vinegar
• Salt and pepper to taste

Instructions

1. In a large bowl, combine the fresh baby spinach leaves and sliced strawberries.
2. In a small bowl, whisk together the olive oil and balsamic vinegar.
3. Drizzle the dressing over the spinach and strawberry mixture.
4. Sprinkle the crumbled feta cheese and chopped pecans over the top.
5. Season with salt and pepper to taste.
6. Serve immediately and enjoy.

Chicken And Asparagus Skewers

Grilled chicken and asparagus skewers make a delicious spring dinner.

Ingredients

• 1 pound boneless, skinless chicken breast
• 1 pound fresh asparagus
• 1/4 cup olive oil
• 2 cloves garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon paprika

Instructions

1. Preheat grill to medium-high heat.
2. Cut the chicken into 1-inch pieces and the asparagus into 1-inch lengths.
3. In a large bowl, whisk together olive oil, garlic, salt, black pepper, and paprika.
4. Add the chicken and asparagus to the bowl and toss to coat.
5. Thread the chicken and asparagus onto skewers.
6. Grill the skewers for 10-12 minutes, turning occasionally.
7. Serve hot and enjoy.

Lemon Garlic Shrimp Pasta

Lemon garlic shrimp pasta is a light and flavorful spring dinner dish.

Ingredients

• 12 oz pasta
• 1 lb large shrimp
• 3 cloves garlic
• 2 lemons
• 1/4 cup olive oil
• 1 tsp dried basil
• Salt and pepper to taste
• Grated parmesan cheese

Instructions

1. Bring a large pot of salted water to a boil and cook the pasta according to the package instructions.
2. In a large skillet, heat the olive oil over medium-high heat.
3. Add the garlic and cook for 1-2 minutes until fragrant.
4. Add the shrimp and cook for 2-3 minutes per side until pink and cooked through.
5. Remove the shrimp from the skillet and set aside.
6. Squeeze the juice of 1 lemon into the skillet and stir to combine with the garlic and oil.
7. Add the cooked pasta to the skillet and toss to combine with the lemon sauce.
8. Return the shrimp to the skillet and season with salt, pepper, and basil.
9. Serve the pasta hot, topped with grated parmesan cheese and a squeeze of lemon juice.

Roasted Beet And Goat Cheese Salad

A simple yet elegant salad featuring roasted beets and goat cheese.

Ingredients

• 4 large beets
• 1/2 cup goat cheese
• 1/4 cup walnuts
• 1/4 cup olive oil
• 2 tbsp balsamic vinegar
• 1 tsp salt
• 1/2 tsp black pepper
• 4 cups mixed greens

Instructions

1. Preheat the oven to 425°F (220°C).
2. Wrap the beets in foil and roast for 45 minutes, or until tender.
3. Let the beets cool, then peel and slice them into wedges.
4. In a large bowl, combine the mixed greens, sliced beets, and crumbled goat cheese.
5. In a small bowl, whisk together the olive oil, balsamic vinegar, salt, and pepper.
6. Drizzle the dressing over the salad and sprinkle with walnuts.
7. Serve immediately and enjoy.

Grilled Chicken And Vegetable Kabobs

Grilled Chicken And Vegetable Kabobs is a healthy and flavorful dish.

Ingredients

• 1 pound boneless, skinless chicken breast
• 1 bell pepper, cut into 1-inch pieces
• 1 onion, cut into 1-inch pieces
• 2 zucchinis, cut into 1-inch slices
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• Salt and pepper, to taste

Instructions

1. Preheat grill to medium-high heat.
2. Thread chicken, bell pepper, onion, zucchinis, and garlic onto skewers.
3. Brush skewers with olive oil and season with salt and pepper.
4. Grill skewers for 10-12 minutes, turning occasionally.
5. Serve hot and enjoy.

Spring Pea And Mint Risotto

Creamy spring pea and mint risotto perfect for warm weather.

Ingredients

• 1 cup Arborio rice
• 4 cups vegetable broth
• 2 tablespoons olive oil
• 1 small onion
• 2 cloves garlic
• 1 cup fresh spring peas
• 1/4 cup fresh mint leaves
• 1/2 cup white wine
• 1/2 cup grated Parmesan cheese
• Salt and pepper to taste

Instructions

1. Heat the olive oil in a large skillet over medium heat.
2. Add the small onion and cook until translucent, about 3-4 minutes.
3. Add the garlic and cook for an additional minute.
4. Add the Arborio rice and cook for 1-2 minutes, stirring constantly.
5. Add the white wine and cook until the liquid is almost completely absorbed.
6. Add 1/2 cup of the vegetable broth to the rice and stir until absorbed, repeat this process until all the broth is used.
7. Stir in the fresh spring peas and cook until tender.
8. Stir in the fresh mint leaves and cook for an additional minute.
9. Remove the skillet from the heat and stir in the Parmesan cheese.
10. Season with salt and pepper to taste, serve immediately.

Baked Cod With Lemon And Herbs

Delicious cod baked with lemon and herbs, perfect for a light spring dinner.

Ingredients

• 4 cod fillets
• 1/4 cup olive oil
• 2 lemons, sliced
• 1/4 cup chopped fresh parsley
• 2 tbsp chopped fresh dill
• 2 cloves garlic, minced
• Salt and pepper to taste

Instructions

1. Preheat oven to 400°F (200°C).
2. Line a baking sheet with parchment paper or aluminum foil.
3. Place the cod fillets on the prepared baking sheet.
4. Drizzle olive oil over the cod fillets.
5. Place a slice of lemon on top of each cod fillet.
6. Sprinkle parsley, dill, and garlic over the cod fillets.
7. Season with salt and pepper to taste.
8. Bake for 12-15 minutes or until the cod is cooked through.
9. Serve hot and enjoy.

Asparagus And Prosciutto Wrapped Chicken

Tender chicken breast wrapped in asparagus and prosciutto, baked to perfection.

Ingredients

• 4 boneless, skinless chicken breasts
• 12 asparagus spears
• 12 slices of prosciutto
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup grated Parmesan cheese

Instructions

1. Preheat oven to 400°F (200°C).
2. Line a baking sheet with parchment paper.
3. Wrap each chicken breast with 3 slices of prosciutto.
4. Place 3 asparagus spears on each chicken breast.
5. Drizzle with olive oil and season with salt and pepper.
6. Sprinkle Parmesan cheese on top of each chicken breast.
7. Bake for 25-30 minutes or until the chicken is cooked through.
8. Let it rest for 5 minutes before slicing and serving.

Strawberry And Arugula Salad With Balsamic

A revitalizing spring salad featuring sweet strawberries and peppery arugula.

Ingredients

• 4 cups arugula
• 2 cups sliced strawberries
• 1/2 cup crumbled feta cheese
• 1/4 cup chopped pecans
• 1/4 cup balsamic vinaigrette
• Salt and pepper to taste

Instructions

1. In a large bowl, combine the arugula and sliced strawberries.
2. Sprinkle the crumbled feta cheese and chopped pecans over the top.
3. Drizzle the balsamic vinaigrette over the salad and toss to combine.
4. Season with salt and pepper to taste.
5. Serve immediately and enjoy.

Chicken And Lemon Orzo Bowl

Fresh and zesty chicken dish with orzo and lemon.

Ingredients

• 1 pound boneless, skinless chicken breast
• 1 cup orzo
• 2 cups chicken broth
• 2 tablespoons olive oil
• 1 lemon, juiced
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 1 cup chopped fresh parsley

Instructions

1. Preheat the oven to 400°F (200°C).
2. Cook the orzo according to package instructions using chicken broth instead of water.
3. In a large bowl, whisk together olive oil, lemon juice, and thyme.
4. Add the chicken to the bowl and marinate for at least 30 minutes.
5. Remove the chicken from the marinade and season with salt and pepper.
6. Bake the chicken in the preheated oven for 20-25 minutes or until cooked through.
7. To serve, divide the cooked orzo between bowls, top with chicken, and garnish with parsley.

Conclusion

You’ll love these bright spring dinner recipes, don’t worry if you think cooking with seasonal ingredients is pricey – most are affordable and can be found at your local market, so go ahead and indulge in the sunshine flavors that’ll boost your mood and energize your meals!