12 Quick & Delicious Spring Dinners Perfect for Weeknights

12 Quick & Delicious Spring Dinners Perfect for Weeknights are just what you need to shake off the heaviness of winter meals and welcome the fresh, vibrant flavors of the new season. As the days get longer and the weather warms up, it’s time to lighten things up in the kitchen—without sacrificing taste or spending hours over the stove.

Spring brings a bounty of colorful produce, tender greens, and crisp vegetables that pair beautifully with lean proteins and simple seasonings. These recipes make the most of what the season has to offer, delivering satisfying meals that are both easy to prepare and full of flavor. Whether you’re juggling work, school, or family life, these dinner ideas are designed to be quick enough for a busy weeknight and delicious enough to feel like a treat.

From lemony chicken and herbed pasta to veggie-packed stir-fries and fresh seafood dishes, this list has something for every taste and every schedule. These meals come together in 30 minutes or less, use everyday ingredients, and require minimal cleanup—making weeknight cooking feel like less of a chore and more of a joy.

So if you’re looking to bring a little springtime brightness to your dinner table without a lot of fuss, you’re in the right place. Let’s dive into these fresh and flavorful dishes that will make your weeknights a whole lot tastier.

Pasta Primavera with Seasonal Vegetables

Pasta Primavera is a delightful dish that brings together the fresh flavors of spring. It’s light, colorful, and packed with seasonal vegetables, making it a perfect choice for a quick weeknight dinner. This recipe is not only simple to prepare but also offers a vibrant way to enjoy your favorite pasta while celebrating the season’s bounty.

The combination of al dente pasta and sautéed veggies results in a meal that’s both satisfying and healthy. You can customize it with whatever vegetables you have on hand, ensuring a fresh taste each time. Let’s dive into the ingredients and steps needed to create this delicious dish!

Ingredients

• 8 ounces spaghetti or your favorite pasta
• 2 tablespoons olive oil
• 1 cup cherry tomatoes, halved
• 1 yellow bell pepper, sliced
• 1 zucchini, sliced
• 1 cup asparagus, cut into bite-sized pieces
• 2 cloves garlic, minced
• Salt and pepper, to taste
• 1/4 cup fresh basil, chopped
• Parmesan cheese, for serving (optional)

Instructions

1. Cook the Pasta: Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and set aside.
2. Sauté the Vegetables: In a large skillet, heat olive oil over medium heat. Add garlic and sauté for about 30 seconds until fragrant. Then, add the cherry tomatoes, bell pepper, zucchini, and asparagus. Cook for about 5-7 minutes, stirring occasionally until the veggies are tender.
3. Combine: Add the cooked pasta to the skillet with the sautéed vegetables. Toss everything together and season with salt, pepper, and fresh basil.
4. Serve: Plate the pasta primavera and sprinkle with Parmesan cheese if desired. Enjoy your fresh, spring-inspired meal!

Shrimp Tacos with Mango Salsa

These shrimp tacos with mango salsa are a delightful way to embrace the flavors of spring. They combine tender shrimp, seasoned perfectly, with a bright and refreshing mango salsa that adds a sweet and tangy twist. Not only are they flavorful, but they are also quick and simple to prepare, making them a great option for busy weeknights.

Each bite offers a wonderful balance of textures and tastes, from the succulent shrimp to the juicy mango and crisp bell peppers. This dish is light yet satisfying, ideal for warm evenings when you want something delicious without the fuss. Enjoy these tacos with family or friends for a fun and casual dinner!

Ingredients

• 1 pound shrimp, peeled and deveined
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• Salt and pepper to taste
• 8 small tortillas
• 1 cup diced mango
• 1/2 cup diced red bell pepper
• 1/4 cup chopped fresh cilantro
• Juice of 1 lime

Instructions

1. Prepare the Shrimp: In a bowl, toss the shrimp with olive oil, chili powder, cumin, salt, and pepper until evenly coated.
2. Cook the Shrimp: Heat a skillet over medium-high heat. Add the seasoned shrimp and cook for about 2-3 minutes on each side until they are pink and opaque.
3. Make the Mango Salsa: In a separate bowl, combine the diced mango, red bell pepper, cilantro, and lime juice. Mix well and season with salt to taste.
4. Assemble the Tacos: Warm the tortillas in a skillet or microwave. Divide the cooked shrimp among the tortillas and top with mango salsa.
5. Serve: Enjoy your shrimp tacos with additional lime wedges and cilantro, if desired.

Caprese Stuffed Portobello Mushrooms

If you’re looking for a light and flavorful dinner, these Caprese stuffed portobello mushrooms are a great choice. They combine the earthy taste of mushrooms with the fresh flavors of tomatoes, mozzarella, and basil. This dish is both satisfying and quick to prepare, making it an excellent option for busy weeknights.

With just a few simple ingredients, you can whip up a meal that feels a bit fancy yet is still easy to make. The juicy tomatoes and creamy mozzarella create a delightful contrast, while the basil adds a refreshing touch. It’s a delicious way to enjoy the flavors of spring!

Ingredients

• 4 large portobello mushrooms
• 1 cup cherry tomatoes, halved
• 1 cup mozzarella cheese, shredded
• 1/4 cup fresh basil, chopped
• 1 tablespoon olive oil
• Salt and pepper to taste
• Balsamic glaze for drizzling (optional)

Instructions

1. Preheat your oven to 375°F (190°C).
2. Clean the portobello mushrooms and remove the stems. Brush the caps with olive oil and season with salt and pepper.
3. Place the mushrooms on a baking sheet, gill side up. Fill each cap with cherry tomatoes and top with mozzarella cheese.
4. Bake in the preheated oven for about 15-20 minutes, until the cheese is melted and bubbly.
5. Remove from the oven and sprinkle with fresh basil. Drizzle with balsamic glaze if desired before serving.

Garlic Butter Steak Bites with Peppers

Garlic Butter Steak Bites with Peppers are a delightful and savory option for a busy weeknight dinner. The tender steak bites are infused with rich garlic butter flavor and complemented by colorful, sautéed peppers. This dish is not only quick to prepare but also bursts with flavors that will make your taste buds dance.

Perfectly seared steak bites mixed with vibrant peppers create a satisfying meal that can be served alone or with a side of rice or salad. Ready in just a matter of minutes, this recipe is ideal for those who want something both delicious and easy to whip up.

Ingredients

• 1 pound sirloin steak, cut into bite-sized pieces
• 2 tablespoons olive oil
• 4 tablespoons unsalted butter
• 4 cloves garlic, minced
• 1 bell pepper, sliced (any color)
• 1 cup sliced mushrooms (optional)
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions

1. Prep the Steak: Season the steak bites with salt and pepper. Heat olive oil in a large skillet over medium-high heat.
2. Sear the Steak: Add the steak bites to the skillet in a single layer. Cook for about 2-3 minutes on each side until browned and cooked to your desired doneness. Remove the steak from the skillet and set aside.
3. Cook the Vegetables: In the same skillet, add the sliced bell pepper and mushrooms. Sauté for about 4-5 minutes until they are tender.
4. Add Garlic and Butter: Reduce the heat to low, then add the minced garlic and butter to the skillet. Stir until the butter has melted and the garlic becomes fragrant.
5. Combine: Return the steak bites to the skillet and toss everything together until well coated and heated through.
6. Serve: Garnish with fresh parsley and serve immediately, either on its own or over your favorite side dish.

Balsamic Glazed Salmon with Broccoli

Balsamic glazed salmon is a delightful dish that combines the rich flavors of salmon with a tangy balsamic reduction. The sweet and savory glaze perfectly complements the tender, flaky fish, making for a meal that’s both satisfying and refreshing. Pair it with lightly steamed broccoli, and you have a nutritious dinner that’s quick to prepare on busy weeknights.

This recipe is not only easy to make, but it also brings a burst of flavor to your table. With simple ingredients and minimal prep time, you can have a delicious spring dinner ready in just about 30 minutes!

Ingredients

• 2 salmon fillets
• 1/4 cup balsamic vinegar
• 2 tablespoons honey
• 1 tablespoon soy sauce
• 1 teaspoon Dijon mustard
• Salt and pepper to taste
• 2 cups broccoli florets
• 1 tablespoon olive oil
• Fresh parsley for garnish

Instructions

1. Prepare the Glaze: In a small saucepan, combine balsamic vinegar, honey, soy sauce, and Dijon mustard. Heat over medium heat until it thickens slightly, about 5 minutes. Remove from heat.
2. Cook the Salmon: Season the salmon fillets with salt and pepper. In a skillet, heat olive oil over medium-high heat. Add the salmon, skin side down, and cook for about 4-5 minutes per side, basting with the balsamic glaze.
3. Steam the Broccoli: While the salmon cooks, steam the broccoli until tender, about 4-5 minutes.
4. Serve: Plate the salmon and broccoli, drizzling any extra balsamic glaze over the top. Garnish with fresh parsley before serving.

Quinoa Salad with Cucumber and Feta

This quinoa salad with cucumber and feta is a refreshing dish that perfectly matches the vibrant flavors of spring. It’s light, zesty, and packed with nutrients, making it an excellent choice for weeknight dinners or a quick lunch. With its crisp cucumbers and creamy feta, every bite offers a delightful mix of textures and tastes.

Not only is this salad simple to prepare, but it also comes together in about 30 minutes. You can enjoy it as a main dish or a side alongside your favorite protein. Plus, it’s easily customizable—feel free to add in other veggies or herbs you love!

Ingredients

• 1 cup quinoa
• 2 cups water or vegetable broth
• 1 cucumber, diced
• 1 cup feta cheese, cubed
• 1/4 cup fresh parsley, chopped
• 1/4 cup olive oil
• 2 tablespoons lemon juice
• Salt and pepper to taste

Instructions

1. Rinse the quinoa under cold water to remove any bitterness. In a medium saucepan, combine the quinoa and water or vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy and the liquid is absorbed.
2. Once cooked, remove from heat and let it cool slightly. Fluff the quinoa with a fork.
3. In a large bowl, combine the cooked quinoa, diced cucumber, cubed feta cheese, and chopped parsley.
4. In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper. Pour the dressing over the quinoa mixture and toss gently to combine.
5. Serve immediately or chill in the refrigerator for a bit before serving to let the flavors meld.

One-Pan Lemon Garlic Orzo

One-Pan Lemon Garlic Orzo is a delightful dish that combines the bright flavors of lemon and garlic with the comforting texture of orzo. This recipe is not only quick to prepare but also brings a fresh taste to your dinner table, making it a perfect option for busy weeknights. With the addition of cherry tomatoes and fresh basil, each bite is bursting with flavor.

This dish is incredibly simple to make, requiring minimal cleanup since everything cooks in one pan. It’s a great way to enjoy a light yet satisfying meal, and the vibrant colors make it visually appealing too. Whether served as a main course or a side, it’s sure to please everyone!

Ingredients

• 1 cup orzo pasta
• 2 tablespoons olive oil
• 3 garlic cloves, minced
• 1 cup cherry tomatoes, halved
• 2 cups vegetable or chicken broth
• 1 lemon, juiced and zested
• 1/4 teaspoon red pepper flakes (optional)
• 1/2 cup fresh basil, chopped
• Salt and pepper to taste

Instructions

1. Heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
2. Add the halved cherry tomatoes and cook for another 2-3 minutes until they start to soften.
3. Stir in the orzo pasta, broth, lemon juice, lemon zest, and red pepper flakes. Bring to a boil, then reduce the heat to low and cover the skillet.
4. Let it simmer for about 10-12 minutes, or until the orzo is tender and most of the liquid is absorbed.
5. Remove from heat, stir in the fresh basil, and season with salt and pepper to taste. Serve warm and enjoy the bright flavors!

Lemon Herb Chicken with Asparagus

Lemon Herb Chicken with Asparagus is a refreshing dish that’s both light and satisfying. The bright citrus flavor from the lemon pairs beautifully with the savory herbs, creating a delicious meal that’s perfect for busy weeknights.

This recipe is straightforward and quick, making it an excellent choice for those evenings when you want something tasty without spending hours in the kitchen. With tender grilled chicken and crisp asparagus, it’s a delightful way to celebrate spring and enjoy a healthy dinner.

Ingredients

• 4 boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 2 tablespoons lemon juice
• 1 teaspoon lemon zest
• 2 teaspoons dried oregano
• 2 teaspoons garlic powder
• Salt and pepper to taste
• 1 bunch of asparagus, trimmed
• Fresh parsley for garnish

Instructions

1. Marinate the chicken: In a bowl, mix together olive oil, lemon juice, lemon zest, oregano, garlic powder, salt, and pepper. Add the chicken breasts and toss to coat. Let it marinate for at least 20 minutes.
2. Preheat the grill or a grill pan over medium-high heat.
3. Grill the chicken: Remove the chicken from the marinade and place it on the grill. Cook for about 6-7 minutes on each side, or until fully cooked through.
4. Cook the asparagus: While the chicken is grilling, toss asparagus with a little olive oil, salt, and pepper. Add it to the grill in the last 5 minutes of the chicken’s cooking time, turning occasionally until tender.
5. Serve: Once everything is cooked, plate the chicken and asparagus. Garnish with fresh parsley and extra lemon wedges if desired.

Sweet Potato and Black Bean Enchiladas

These Sweet Potato and Black Bean Enchiladas are a delightful combination of flavors that perfectly capture the essence of spring. The sweetness of the roasted sweet potatoes pairs beautifully with the hearty black beans, while the enchilada sauce adds a tangy kick. This dish is not only tasty but also simple to prepare, making it an ideal choice for busy weeknights.

With just a few ingredients and minimal prep time, you can whip up these enchiladas in no time. They are satisfying enough to please even the pickiest eaters and can easily be customized with your favorite toppings like avocado or fresh cilantro.

Ingredients

• 2 medium sweet potatoes, peeled and diced
• 1 can black beans, drained and rinsed
• 1 cup corn (fresh or frozen)
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• 1 cup enchilada sauce
• 8 corn tortillas
• 1 cup shredded cheese (cheddar or Mexican blend)
• Fresh cilantro for garnish

Instructions

1. Preheat your oven to 400°F (200°C). Toss the diced sweet potatoes with olive oil, cumin, and smoked paprika. Spread them on a baking sheet and roast for about 25 minutes or until tender.
2. In a mixing bowl, combine the roasted sweet potatoes, black beans, and corn. Stir in half of the enchilada sauce.
3. Warm the tortillas slightly to make them pliable. Spoon the filling into each tortilla and roll them up tightly.
4. Place the rolled enchiladas seam-side down in a baking dish. Pour the remaining enchilada sauce over the top and sprinkle with cheese.
5. Bake for about 20 minutes until the cheese is melted and bubbly. Garnish with fresh cilantro before serving.

Vegetable Stir-Fry with Tofu

This Vegetable Stir-Fry with Tofu is a vibrant and nutritious dish that’s perfect for busy weeknights. It’s packed with colorful veggies and protein-rich tofu, making it not only delicious but also satisfying. The combination of fresh vegetables and a savory sauce creates a delightful balance of flavors that will keep everyone coming back for more.

What makes this dish so appealing is how quick and easy it is to prepare. In just one pan, you can whip up a healthy dinner that’s ready in under 30 minutes! It’s a fantastic way to incorporate seasonal vegetables and a great option for anyone looking to eat more plant-based meals.

Ingredients

• 14 oz firm tofu, drained and cubed
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 bell pepper, sliced
• 1 cup broccoli florets
• 1 cup snap peas
• 1 carrot, julienned
• 2 green onions, chopped
• 2 cloves garlic, minced
• 1 tablespoon ginger, minced
• Sesame seeds for garnish

Instructions

1. Prepare the Tofu: In a medium bowl, toss the cubed tofu with soy sauce and let marinate for about 10 minutes.
2. Heat the Pan: In a large skillet or wok, heat sesame oil over medium-high heat. Add the marinated tofu and cook until golden brown on all sides, about 5-7 minutes. Remove the tofu and set aside.
3. Add the Vegetables: In the same pan, add garlic and ginger, sauté for 1 minute, then add bell pepper, broccoli, snap peas, and carrot. Stir-fry for 4-5 minutes until the veggies are tender-crisp.
4. Combine Ingredients: Return the tofu to the pan, add chopped green onions, and stir everything together for an additional 2 minutes.
5. Serve: Garnish with sesame seeds and serve hot over rice or noodles.

Chicken and Spinach Quesadillas

Chicken and spinach quesadillas are a delightful way to enjoy a quick and satisfying meal. The combination of tender chicken, fresh spinach, and melted cheese all tucked inside a crispy tortilla creates a flavor that’s both savory and satisfying. Plus, they’re super easy to whip up, making them an ideal choice for busy weeknights.

These quesadillas are perfect for using up leftover chicken or even rotisserie chicken, and they pack a nutritious punch with the added spinach. You can customize them with your favorite toppings like salsa, sour cream, or guacamole for extra flavor!

Ingredients

• 2 cups cooked chicken, shredded
• 2 cups fresh spinach, chopped
• 1 cup shredded cheese (cheddar or your choice)
• 4 large flour tortillas
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1/2 teaspoon cumin
• Salt and pepper to taste

Instructions

1. In a large mixing bowl, combine the shredded chicken, chopped spinach, garlic powder, cumin, salt, and pepper. Mix well.
2. Heat a skillet over medium heat and add olive oil.
3. Place a tortilla in the skillet, and sprinkle half with cheese. Add a generous portion of the chicken and spinach mixture on top, then sprinkle more cheese over it. Fold the tortilla in half.
4. Cook for 3-4 minutes on each side, or until golden brown and the cheese is melted.
5. Remove from the skillet and slice into wedges. Serve warm with your favorite toppings.

Zucchini Noodles with Pesto

Zucchini noodles, or “zoodles,” are a fun and healthy alternative to traditional pasta, especially during the warmer months. Tossed with a vibrant pesto sauce, they offer a fresh, herby flavor that’s both satisfying and light. This dish is simple to whip up, making it an ideal option for busy weeknights.

The combination of the tender zucchini and the nutty, aromatic pesto creates a delightful balance of taste and texture. Plus, it’s easily customizable with your choice of toppings. Whether you’re looking to cut carbs or just enjoy more veggies, zucchini noodles with pesto are a delicious way to brighten up your dinner!

Ingredients

• 4 medium zucchinis
• 1 cup fresh basil leaves
• 1/4 cup pine nuts
• 1/4 cup grated Parmesan cheese
• 1/4 cup olive oil
• 2 cloves garlic
• Salt and pepper to taste
• Extra pine nuts for garnish

Instructions

1. Spiralize the Zucchini: Use a spiralizer to create noodles from the zucchinis. If you don’t have a spiralizer, you can use a vegetable peeler to create wide strips.
2. Make the Pesto: In a food processor, combine basil, pine nuts, Parmesan cheese, garlic, and olive oil. Blend until smooth, adding salt and pepper to taste.
3. Cook the Zoodles: In a large skillet, sauté the zucchini noodles over medium heat for about 2-3 minutes until slightly tender. Be careful not to overcook, as you want them to retain some crunch.
4. Combine: Add the pesto to the skillet with the zucchini noodles and toss until evenly coated.
5. Serve: Plate the zucchini noodles and sprinkle with extra pine nuts for garnish. Enjoy your fresh, flavorful meal!

Mediterranean Couscous with Chickpeas

Mediterranean Couscous with Chickpeas is a vibrant and flavorful dish that captures the essence of spring. This recipe is simple to make, combining the nutty texture of couscous with the hearty goodness of chickpeas, fresh vegetables, and a hint of Mediterranean herbs. It’s light yet satisfying, making it a delightful addition to your weeknight dinner rotation.

The dish bursts with color and flavor, thanks to the juicy cherry tomatoes and briny olives. It’s not only tasty but also packed with nutrients, ensuring you feel good about what you’re eating. Plus, it comes together in about 30 minutes, making it an ideal choice for busy weeknights!

Ingredients

• 1 cup couscous
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 cup cherry tomatoes, halved
• 1/2 cup black olives, sliced
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh parsley, chopped
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• Salt and pepper to taste
• Fresh mint (optional, for garnish)

Instructions

1. Cook the Couscous: In a medium saucepan, bring 1 1/4 cups of water to a boil. Add the couscous, cover, and remove from heat. Let it sit for about 5 minutes, then fluff with a fork.
2. Prepare the Salad: In a large bowl, combine the chickpeas, cherry tomatoes, black olives, red onion, and parsley.
3. Mix the Dressing: In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper.
4. Combine Ingredients: Add the cooked couscous to the bowl with the salad ingredients. Drizzle the dressing over the top and toss everything together until well combined.
5. Serve: Garnish with fresh mint if desired, and enjoy your vibrant Mediterranean meal!

Final Thoughts

With these 12 quick and delicious spring dinners, you can enjoy the best of the season without spending your evenings stuck in the kitchen. Each recipe is designed to be simple, satisfying, and full of the fresh flavors that make spring such a joy.

Whether you’re craving something light and refreshing or hearty and wholesome, this list offers a variety of options to keep your weekly dinner rotation exciting. The best part? These meals are perfect for weeknights—fast to prepare, easy to clean up, and guaranteed to please.

So go ahead and pick your favorites, mix them into your meal plan, and enjoy a week full of fresh, stress-free dinners. Happy spring cooking!