30 Healthy Spring Dinner Ideas

This easy skillet dinner layers Mediterranean flavors: boneless chicken thighs cook with sun-dried tomatoes, then get tossed with asparagus, cherry tomatoes, tortellini, and basil pesto. It’s a balanced spring meal with protein, plenty of colorful veggies, and just enough pasta to feel satisfying. It’s also a great weeknight pick because it’s a quick and easy one-pot meal.

This pasta uses a lemony dill pesto (made with fresh dill, parsley, pistachios, Parmesan, and olive oil) that's perfect for spring. The pasta is finished off with garlic-roasted tomatoes, sautéed broccoli, and lemon-garlic shrimp. It's a quick, protein-packed dinner with several layers of delicious flavor. Bonus: the recipe notes you can keep it vegetarian or swap in chicken if shrimp is not your thing.

This classic dish features a rainbow of veggies, including asparagus, yellow bell pepper, broccoli, zucchini, peas, and tomatoes. What sets it apart is the lemon cream sauce, made with butter, shallot, garlic, lemon zest, vegetable broth, heavy cream, and Parmesan. It’s ready in about 35 minutes. If you want to get ahead, you can chop the veggies in advance.

This sheet-pan dinner features chicken breasts and fresh asparagus, topped with a sweet-tangy honey-lemon glaze that caramelizes in the oven. The sauce is simple but flavorful, mixing lemon juice with honey, soy sauce, garlic, and parsley. It’s weeknight-easy and meal-prep friendly since everything bakes on one pan. Serve it with rice or potatoes to soak up that delicious glaze!

These poke bowls feel restaurant-level but come together fast with cubed salmon marinated in soy sauce, green onions, rice wine vinegar, sriracha, and sesame oil. The creative twist is the quick-pickled cucumbers, sweetened with honey and spiked with chili flakes for a little heat. A simple sriracha mayo ties everything together. Build it over rice or greens and top however you like for an easy, fresh spring meal that doesn’t require turning on the oven.

This lighter vegetarian lasagna packs in tons of fresh spinach and artichokes. It uses a simple homemade tomato sauce blended with basil and garlic. It’s made with no-boil noodles to keep it quick and easy. This recipe uses cottage cheese in place of ricotta for a creamy, high-protein filling. It’s also a great make-ahead spring dinner because the leftovers taste even better the next day.

This refreshing salad features asparagus, sweet peas, crunchy radishes, and creamy avocado piled over spring greens. Roasted chickpeas and toasted pistachios add protein and crunch, while feta adds a salty, tangy pop. Everything gets tossed with a lemon-and-basil dressing to add an extra layer of flavor. It’s quick to pull together and perfect when you want a light, healthy dinner.

This pasta has lots of lemon, asparagus, and fresh herbs in an olive oil sauce that turns naturally creamy without any cream or flour. Shallots, garlic, a little Dijon mustard, toasted walnuts, and nutritional yeast add additional flavor and texture. You can keep it simple or make it more filling by adding ingredients like capers, olives, or white beans.

This sweet-and-savory dinner features grilled chicken tenderloins marinated in a blend of pineapple juice, soy sauce, ketchup, brown sugar, garlic, and oil. After cooking, the chicken gets brushed with honey for a glossy, caramelized finish, and it’s served with grilled pineapple for extra sweetness. The coconut rice is cooked with coconut milk for a fragrant, tropical base. It saves well as leftovers, too, making it a good meal-prep option for busy spring weeks.

This 30-minute dinner turns store-bought ravioli into something that looks restaurant-worthy with hardly any effort. Chicken, asparagus, cherry tomatoes, and sun-dried tomatoes cook together, then everything gets coated in basil pesto. It’s a “comfort food but make it healthier” kind of meal, with lots of veggies and plenty of protein.

This hearty kale salad is loaded up with crunchy broccoli, almonds, sunflower seeds, and sweet dried cranberries. The homemade lemon dressing comes together in a jar with olive oil, lemon juice, red wine vinegar, Dijon, honey, garlic, and oregano. It’s make-ahead friendly and holds up in the fridge without getting soggy, which is great for meal prep. Serve it as a light spring dinner or add chicken or another lean protein to make it extra filling.

This one features a no-cook sauce made from ricotta, parmesan, garlic, olive oil, and plenty of lemon zest and juice. A splash of reserved pasta water makes the sauce silky and creamy. The spinach gets tossed in right at the end. It’s perfect for spring nights when you want something light and easy.

This pizza piles on sautéed baby bella mushrooms and asparagus, then uses multiple types of cheeses: parmesan, mozzarella, burrata, and feta. A simple arugula “salad topper” with sun-dried tomatoes, pine nuts, and balsamic makes it feel fresh and bright. At the end, you add a quick balsamic drizzle that gives every bite a sweet-tangy pop.

This is a quick dinner that feels like springtime in a bowl. It has gnocchi, peas, asparagus, garlic, and lemon juice. After boiling the gnocchi, you can quickly sear it in olive oil and butter for crispy edges. Parmesan melts into the warm pan, and mint plus red pepper flakes for a hint of heat. It’s a great, healthy-ish spring option when you want comfort food that still tastes light and veggie-packed. 

This creamy asparagus risotto gets its savory depth from sautéed leeks, garlic, olive oil, and a splash of dry white wine. Fresh lemon juice and a sprinkle of herbs (like chives, parsley, tarragon, basil, or dill) make every bite taste like spring.

Chicken thighs, baby potatoes, asparagus, and lemon slices all roast on one pan. The seasoning blend uses paprika, garlic powder, onion powder, salt, and pepper. It’s a quick, balanced spring dinner with minimal cleanup and is easily customizable (you can add some potatoes or other veggies like carrots to the tray, too).

This veggie platter roasts a full spring mix like rainbow carrots, radishes, leeks, spring onions, fennel, and both green and white asparagus. The dressing is the standout: a sweet-tangy vinaigrette made with grainy mustard, honey, white wine vinegar, olive oil, and fresh tarragon. Spoon it over the warm vegetables, and they soak up all that flavor. It’s a fresh, healthy option that works as a light vegetarian main course or a colorful side dish with chicken or fish.

This one-skillet dinner starts with chicken seasoned with oregano, paprika, cayenne, and thyme, then gets added to a rice-and-orzo pilaf that cooks right alongside it. A quick topping of crushed green olives, feta, basil, and lemon juice adds a fresh spring-time finish to the dish.

This soup gets its silky texture from an egg yolk and fresh lemon juice mixture stirred in at the end. It’s made in one pot with classic soup basics (onion, carrot, celery, garlic), shredded chicken, and quick-cooking orzo for a hearty yet healthy soup. It's finished with fresh dill for a pop of vibrant flavor. It's an easy dinner that's a little different from your usual chicken soup.

This recipe turns plain chicken breasts into an easy, elegant spring dinner by stuffing them with asparagus and mozzarella. A little lemon zest inside the chicken brightens the flavor. It’s a great make-ahead option and freezer-friendly.

This easy spring pasta uses peas, onion, garlic, and fresh basil to create a bright green pea “pesto” sauce that gets blended smooth and tossed with short pasta like fusilli. It’s ready in about 25 minutes, which makes it a great weeknight dinner when you want something quick but still healthy.

This veggie-packed frittata has leeks, asparagus, peas, and spinach. It's finished with creamy goat cheese, fresh dill, and parsley. The egg base is whisked with yogurt, which helps keep the texture moist and fluffy. It’s all made in one skillet, so it’s easy enough for a busy weeknight when you are in the mood for breakfast for dinner. It's also great for meal prep and can be frozen.

This spring spin on minestrone is loaded with peas, new potatoes, artichoke hearts, asparagus, and greens. The recipe cooks the vegetables in stages, which helps everything stay the right texture instead of turning mushy. A spoonful of pesto stirred in at the end adds an extra depth of flavor.

This veggie-packed pasta salad is fresh and filling. It has asparagus, peas, chickpeas, green onions, radishes, and parsley. The dressing uses lemon zest and juice, shallot, Dijon, and a touch of maple syrup or agave. It’s designed to be make-ahead friendly, which makes it perfect for busy weeknights.

This classic dish gives you golden pan-fried chicken cutlets in a bright lemon-butter caper sauce that tastes restaurant-level but is quick and easy to make. The ingredient list is super simple (broth, lemon juice, capers, and butter). It’s a perfect dinner idea when you want something light and ready in about 25 minutes.

This salad features orzo and asparagus with arugula, artichoke hearts, and toasted pine nuts. The lemon-basil vinaigrette adds a bright, herby flavor. It’s also easy to prep ahead by cooking the orzo and asparagus, making the dressing, and toasting the pine nuts in advance. Stir it together close to serving time for the best texture and crunch.

This salmon is topped with a vibrant green pesto. The pesto is a creative twist made with peas, pistachios, herbs, and carrot tops, plus lemon zest and juice for a bright finish. It’s topped with a carrot-and-radish herb salad that's perfect for spring.

This quick stir-fry uses a simple sauce on red onion, carrots, and asparagus that are cooked until they get caramelized edges. It’s naturally customizable, too, since you can serve it over brown rice and add tofu or another protein to make it a full dinner.

This quick one-pan dinner starts with salmon fillets pan-seared, then set aside while you make a lemony orzo in the same skillet. The orzo cooks in broth with onion, garlic, and thyme, then gets finished with baby spinach, Parmesan, and a squeeze of lemon juice for fresh spring flavor. Pop the salmon back in at the end so it warms through without drying out, and dinner is on the table in about 30 minutes. It’s a perfect healthy spring pick when you want a complete meal with protein and greens, plus minimal dishes to wash.

These fresh veggie spring rolls are packed with crisp greens and herbs (green leaf lettuce, basil, mint, cilantro) plus crunchy carrots, purple cabbage, red bell pepper, cucumber, and creamy avocado. The peanut sauce is the real star, made with peanut butter, reduced-sodium soy sauce, lime juice, brown sugar, chili garlic sauce, and fresh ginger, then thinned with a splash of water until perfectly dip-able. It’s a light, healthy spring dinner that feels fun and colorful, especially when you want something fresh without turning on the oven. You can prep all the veggies ahead of time and roll right before serving.