5 Fresh Spring Dinner Recipes to Enjoy This Season
Spring is the perfect time to refresh your dinner menu with vibrant flavors and fresh ingredients. Here are 5 delightful dinner recipes that capture the essence of the season, mixing easy preparation with delicious results. Whether you’re hosting friends or simply enjoying a meal at home, these recipes will help you celebrate springtime in style.
Seared Salmon with Citrus Salsa
This seared salmon with citrus salsa is a delightful spring dinner that combines rich flavors with a refreshing twist. The salmon is perfectly cooked, yielding a tender and flaky texture, while the citrus salsa brings a burst of brightness that complements the fish beautifully. Not only is this dish simple to prepare, but it also showcases seasonal ingredients, making it an ideal choice for spring meals.
The citrus salsa, made with a mix of vibrant fruits, adds a sweet and tangy contrast to the savory salmon. This recipe is perfect for a light yet satisfying dinner that can impress guests or simply elevate your weeknight meal.
Ingredients
- 2 salmon fillets
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 1 orange, diced
- 1 grapefruit, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- Juice of 1 lime
- 1 jalapeño, seeded and minced (optional)
Instructions
- Heat olive oil in a skillet over medium-high heat. Season the salmon fillets with salt and pepper.
- Place the salmon in the hot skillet, cooking for about 4-5 minutes on each side until golden brown and cooked through.
- While the salmon is cooking, prepare the citrus salsa by mixing the diced orange, grapefruit, red onion, cilantro, lime juice, and jalapeño in a bowl.
- Once the salmon is done, plate it and top with the citrus salsa. Serve immediately and enjoy your fresh spring dinner!
Pasta Primavera with Seasonal Vegetables
Pasta Primavera is a fresh and colorful dish perfect for spring dinners. It showcases seasonal vegetables, bringing a burst of flavor and vibrant colors to your plate. This dish is light yet satisfying, making it a great choice for those warmer evenings when you want something that feels both healthy and indulgent.
The beauty of Pasta Primavera lies in its simplicity. You can easily customize it with your favorite vegetables, such as bell peppers, zucchini, and cherry tomatoes. Tossed with pasta and a light sauce, it’s quick to prepare, making it great for any weeknight meal.
Ingredients
- 8 oz pasta (spaghetti or fettuccine works well)
- 2 tablespoons olive oil
- 1 cup cherry tomatoes, halved
- 1 zucchini, sliced
- 1 bell pepper, sliced
- 1 cup asparagus, cut into 1-inch pieces
- 2 cloves garlic, minced
- Salt and pepper to taste
- 1/4 cup grated Parmesan cheese (optional)
- Fresh basil or parsley for garnish
Instructions
- Cook the Pasta: In a large pot of salted boiling water, cook the pasta according to package instructions. Drain and set aside.
- Sauté the Vegetables: In a large skillet, heat olive oil over medium heat. Add garlic and sauté for about 1 minute until fragrant. Add the cherry tomatoes, zucchini, bell pepper, and asparagus. Cook for about 5-7 minutes until vegetables are tender.
- Combine: Add the cooked pasta to the skillet with the sautéed vegetables. Toss everything together and season with salt and pepper. If desired, sprinkle with Parmesan cheese.
- Serve: Garnish with fresh basil or parsley and enjoy your delicious Pasta Primavera!
Lemon Herb Grilled Chicken with Asparagus
This Lemon Herb Grilled Chicken with Asparagus is a delightful spring dinner that combines fresh flavors and simple preparation. The zesty lemon paired with aromatic herbs creates a light yet satisfying dish that’s perfect for the season. Grilling the chicken brings out its juices, while the asparagus adds a crispy texture that complements the meal beautifully.
If you’re looking for something easy to make, this recipe fits the bill perfectly. It requires minimal ingredients and can be prepared in under an hour, making it an excellent choice for a weeknight dinner or a weekend gathering.
Ingredients
- 4 boneless, skinless chicken breasts
- 1/4 cup olive oil
- 2 lemons (juice and zest)
- 2 teaspoons dried oregano
- 2 teaspoons garlic powder
- Salt and pepper to taste
- 1 bunch fresh asparagus
- Fresh parsley for garnish
Instructions
- Marinate the Chicken: In a bowl, whisk together the olive oil, lemon juice, lemon zest, oregano, garlic powder, salt, and pepper. Add the chicken breasts and marinate for at least 30 minutes.
- Prepare the Asparagus: While the chicken marinates, trim the ends of the asparagus and toss them with a bit of olive oil, salt, and pepper.
- Grill the Chicken: Preheat your grill over medium-high heat. Remove the chicken from the marinade and grill for about 6-7 minutes on each side or until fully cooked and juices run clear.
- Grill the Asparagus: In the last few minutes of grilling the chicken, add the asparagus to the grill. Cook for 3-4 minutes, turning occasionally until tender and slightly charred.
- Serve: Arrange the grilled chicken and asparagus on a plate, garnish with fresh parsley, and serve with lemon wedges on the side.
Quinoa Salad with Strawberries and Spinach
This Quinoa Salad with Strawberries and Spinach is a refreshing dish perfect for spring dinners. The nutty flavor of quinoa combined with the sweetness of strawberries and the freshness of spinach creates a delightful balance. It’s a simple recipe that’s not only quick to prepare but also a colorful addition to your table.
This salad is versatile, making it easy to customize with your favorite ingredients. Whether you’re enjoying it as a light dinner or a side dish, it’s sure to impress with its vibrant flavors and textures.
Ingredients
- 1 cup quinoa
- 2 cups water
- 2 cups fresh spinach, chopped
- 1 cup strawberries, sliced
- 1/2 cup crumbled feta cheese (optional)
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh parsley, chopped
- 1/4 cup balsamic vinaigrette
- Salt and pepper to taste
Instructions
- Rinse the quinoa under cold water in a fine mesh strainer. In a medium saucepan, combine quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until water is absorbed.
- Remove from heat and let it sit covered for 5 minutes, then fluff with a fork.
- In a large bowl, combine the cooked quinoa, spinach, strawberries, feta cheese, red onion, and parsley.
- Drizzle with balsamic vinaigrette and toss gently to combine. Season with salt and pepper to taste.
- Serve immediately, or refrigerate for 30 minutes to let the flavors meld.
Spring Vegetable Risotto with Peas and Mint
This Spring Vegetable Risotto with Peas and Mint is a delightful and fresh dish perfect for a spring dinner. Creamy, comforting, and bursting with vibrant flavors, it combines the sweetness of peas with the bright notes of fresh mint. The risotto is simple to make and comes together in about 30 minutes, making it an excellent choice for those busy weeknights.
The combination of creamy Arborio rice and tender spring vegetables creates a satisfying meal that feels indulgent yet light. This dish is perfect as a main course or a side. Grab your favorite ingredients, and let’s get cooking!
Ingredients
- 1 cup Arborio rice
- 4 cups vegetable broth
- 1 cup fresh peas (or frozen)
- 1 small onion, finely chopped
- 2 tablespoons olive oil
- 1/2 cup grated Parmesan cheese
- 1/4 cup fresh mint leaves, chopped
- Salt and pepper to taste
Instructions
- In a saucepan, heat the vegetable broth over medium heat.
- In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent.
- Add the Arborio rice to the skillet, stirring for about 2 minutes until slightly toasted.
- Begin adding the warm broth, one ladle at a time, stirring continuously. Allow each addition to be absorbed before adding the next.
- After about 15 minutes, stir in the peas and continue adding broth until the rice is creamy and al dente, about 20 minutes total.
- Remove from heat and stir in the Parmesan cheese and chopped mint. Season with salt and pepper to taste.
- Serve warm, garnished with extra mint if desired.
