10 Spring Weeknight Dinners That Make Busy Nights Feel Like a Picnic

Spring is the season when dinner wants to be lighter, brighter, and a little more fun. Think crisp greens, juicy citrus, tender herbs, and quick cooking that doesn’t ask you to babysit the stove. These 10 spring weeknight dinners come together fast, taste like they belong on a patio, and use seasonal stars in simple, delicious ways.

Whether you’re craving lemony pasta, crispy salmon, or a hearty veggie dish that doesn’t feel like a compromise, I’ve got you. The lineup is colorful, vibrant, and totally weeknight-friendly. Ready to make dinner feel easy again?

1. Lemon Butter Orzo With Asparagus, Peas, And Herbs

Simple, sunny, and comforting, this bowl checks all the spring boxes. Orzo simmers in a silky lemon-butter sauce and gets loaded with tender asparagus, sweet peas, and a shower of fresh herbs. It’s cozy enough for a chilly spring night but bright enough to feel fresh and light.

Ingredients:

• 1 1/2 cups orzo
• 2 tablespoons unsalted butter
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 bunch asparagus, trimmed and cut into 1-inch pieces
• 1 cup frozen peas
• 1 lemon, zested and juiced
• 2 1/4 cups low-sodium vegetable or chicken broth
• 1/3 cup grated Parmesan, plus more for serving
• 1/4 cup chopped fresh parsley
• 2 tablespoons chopped fresh dill or mint
• Salt and black pepper, to taste
• Crushed red pepper flakes, optional

Instructions:

1. Warm the olive oil and 1 tablespoon butter in a large skillet over medium heat. Add the garlic and cook until fragrant, about 30 seconds.
2. Stir in the orzo and toast for 1 minute. Pour in the broth, lemon zest, and a pinch of salt. Bring to a simmer, then reduce heat and cook, stirring occasionally, for 7 minutes.
3. Add the asparagus and peas. Continue cooking until the orzo is tender and creamy and the veggies are bright and crisp-tender, 4–5 minutes.
4. Stir in remaining 1 tablespoon butter, Parmesan, lemon juice, herbs, and black pepper. Adjust seasoning and add red pepper flakes if you like a kick.

Serve with extra Parmesan and a drizzle of olive oil. Add grilled chicken or shrimp if you want more protein. For extra creaminess, swirl in a spoonful of ricotta at the end—trust me, it’s dreamy.

2. Sheet Pan Honey-Mustard Salmon With Radishes And Snap Peas

Minimal dishes, maximum flavor. The honey-mustard glaze caramelizes on the salmon as radishes and snap peas roast until tender and sweet. It’s a fast, colorful dinner that tastes like spring got dressed up.

Ingredients:

• 4 salmon fillets (5–6 ounces each), skin on
• 1 bunch radishes, halved
• 8 ounces sugar snap peas, trimmed
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 2 tablespoons whole grain mustard
• 1 tablespoon Dijon mustard
• 2 tablespoons honey
• 1 clove garlic, grated
• 1 teaspoon soy sauce or tamari
• Salt and black pepper
• Lemon wedges and chopped chives, for serving

Instructions:

1. Preheat oven to 425°F. Line a sheet pan with parchment.
2. Toss radishes and snap peas with olive oil, lemon juice, salt, and pepper. Spread on the pan and roast for 8 minutes.
3. Whisk whole grain mustard, Dijon, honey, garlic, soy sauce, and a pinch of pepper. Pat salmon dry, season with salt and pepper, and brush the tops with the glaze.
4. Push veggies to the sides and place salmon in the center. Roast 8–10 minutes more, until salmon flakes easily and glaze is caramelized.

Finish with lemon wedges and chives. Want more texture? Sprinkle toasted almonds over the veggies. Swap in asparagus if snap peas are MIA.

3. Creamy Ricotta Pesto Gnocchi With Lemon And Spinach

When you want pasta comfort without heavy sauce, this one hits. Fluffy gnocchi bathe in a ricotta-pesto sauce brightened with lemon and folded with silky spinach. It’s fancy-feeling but takes 15 minutes flat.

Ingredients:

• 1 pound shelf-stable or fresh gnocchi
• 3/4 cup whole-milk ricotta
• 1/3 cup basil pesto
• 1/2 lemon, zested and juiced
• 2 cups baby spinach, packed
• 1/4 cup grated Parmesan
• 2 tablespoons pasta cooking water (plus more as needed)
• 1 tablespoon olive oil
• Salt and black pepper
• Crushed red pepper flakes, optional

Instructions:

1. Boil gnocchi in salted water until they float, 2–3 minutes. Reserve some cooking water and drain.
2. In a large skillet over low heat, whisk ricotta, pesto, lemon zest, and 2 tablespoons pasta water until creamy.
3. Add gnocchi and spinach, tossing until the spinach wilts. Stir in Parmesan and lemon juice. Season with salt, pepper, and red pepper flakes.

Top with extra Parmesan and a drizzle of olive oil. Add frozen peas for color or swap spinach for arugula. For a richer vibe, finish with a knob of butter.

4. Chicken Piccata With Burst Tomatoes And Capers

Classic chicken piccata gets a spring remix with juicy burst tomatoes that balance the briny capers. The lemon-butter pan sauce comes together in minutes and tastes like sunshine. Serve it when you want a quick win that feels special.

Ingredients:

• 1 1/2 pounds thin-cut chicken cutlets
• 1/2 cup all-purpose flour
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter, divided
• 2 cups cherry tomatoes
• 2 cloves garlic, minced
• 1/2 cup dry white wine or chicken broth
• 2 tablespoons capers, drained
• 1 lemon, thinly sliced, plus juice of 1/2 lemon
• 1/3 cup chopped parsley
• Salt and black pepper

Instructions:

1. Season chicken with salt and pepper. Dredge lightly in flour and shake off excess.
2. Heat olive oil and 1 tablespoon butter in a large skillet over medium-high. Sear chicken 2–3 minutes per side until golden. Transfer to a plate.
3. Add tomatoes to the skillet and cook until they blister and begin to burst, 3–4 minutes. Stir in garlic for 30 seconds.
4. Pour in wine or broth, scraping up browned bits. Add capers and lemon slices; simmer 2 minutes.
5. Return chicken to the pan and simmer until warmed through, 2–3 minutes. Finish with remaining butter, lemon juice, and parsley.

Serve over orzo, rice, or mashed potatoes to soak up the sauce. Sub shrimp for chicken for an even faster dinner. If you love briny flavors, toss in extra capers.

5. Spring Veggie Frittata With Leeks, Asparagus, And Goat Cheese

Breakfast-for-dinner, but make it spring. This frittata is tender, custardy, and loaded with leeks, asparagus, and tangy goat cheese. It’s one skillet, no fuss, and leftovers are divine.

Ingredients:

• 8 large eggs
• 1/4 cup whole milk or half-and-half
• 1 tablespoon olive oil
• 1 tablespoon unsalted butter
• 1 large leek, white and light green parts, thinly sliced
• 1 bunch asparagus, cut into 1-inch pieces
• 1/2 cup peas (fresh or frozen)
• 3 ounces goat cheese, crumbled
• 2 tablespoons chopped chives
• Salt and black pepper

Instructions:

1. Preheat oven to 375°F. Whisk eggs, milk, 1/2 teaspoon salt, and pepper in a bowl.
2. Heat olive oil and butter in an oven-safe skillet over medium. Cook leeks with a pinch of salt until tender, 5 minutes. Add asparagus and cook 3 minutes; stir in peas for 1 minute.
3. Pour in eggs and gently stir to distribute vegetables. Sprinkle with goat cheese and chives.
4. Bake 10–12 minutes until just set in the center. Let rest 5 minutes before slicing.

Serve with a simple arugula salad. Swap goat cheese for feta, or add prosciutto for extra savoriness. Leftovers make a great lunch with toasted sourdough.

6. Garlicky Shrimp And Spring Greens Ramen

This is a fast, slurpable bowl that feels like a hug. Garlic shrimp meet a light, gingery broth and a tangle of ramen with tender spring greens. It’s cozy without being heavy and totally customizable.

Ingredients:

• 1 pound shrimp, peeled and deveined
• 4 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 2 tablespoons soy sauce or tamari
• 1 tablespoon sesame oil, divided
• 1 tablespoon neutral oil
• 4 cups chicken or vegetable broth
• 2 bricks ramen noodles (discard seasoning packets)
• 2 cups baby bok choy or spinach, chopped
• 1/2 cup thinly sliced scallions
• 1 tablespoon rice vinegar
• 1 teaspoon chili crisp or sriracha, optional
• Salt and black pepper
• Lime wedges, for serving

Instructions:

1. Toss shrimp with half the garlic, 1 teaspoon ginger, 1 tablespoon soy sauce, and 1 teaspoon sesame oil.
2. Heat neutral oil in a pot over medium-high. Sear shrimp 1–2 minutes per side until just pink; remove.
3. Add remaining garlic and ginger to the pot and cook for 30 seconds. Pour in broth and remaining soy sauce; bring to a simmer.
4. Add ramen and cook per package directions. During the last minute, stir in greens and scallions.
5. Return shrimp to warm through. Off heat, add rice vinegar and remaining sesame oil. Season and swirl in chili crisp if using.

Top with extra scallions and a squeeze of lime. Add mushrooms or snap peas for more veg. For a richer broth, whisk in a spoonful of miso at the end—seriously good.

7. Crispy Lemon-Parmesan Chicken Cutlets With Arugula Salad

Thin, golden chicken cutlets with a crunchy Parmesan crust, balanced by a peppery arugula salad. It’s light yet satisfying and feels restaurant-level with minimal effort. Great for date night or a quick family dinner.

Ingredients:

• 1 1/2 pounds chicken cutlets (or halved breasts, pounded thin)
• 1/2 cup flour
• 2 large eggs
• 1 cup panko breadcrumbs
• 1/2 cup grated Parmesan
• Zest of 1 lemon
• 1/2 teaspoon garlic powder
• Salt and black pepper
• 1/3 cup olive oil, divided
• 4 cups arugula
• 1 cup halved cherry tomatoes
• 1 tablespoon lemon juice
• 1 teaspoon Dijon mustard

Instructions:

1. Set up dredging: flour seasoned with salt and pepper; beaten eggs; panko mixed with Parmesan, lemon zest, garlic powder, and a pinch of salt.
2. Dredge chicken in flour, dip in egg, then press into panko mixture.
3. Heat half the olive oil in a large skillet over medium. Fry cutlets in batches until golden and cooked through, 3–4 minutes per side. Drain on a rack or paper towels.
4. Toss arugula and tomatoes with remaining olive oil, lemon juice, Dijon, salt, and pepper.

Serve cutlets topped with the salad and extra lemon wedges. Swap arugula for shaved fennel and radishes for a twist. Leftover cutlets make an elite sandwich with a smear of pesto.

8. Pea, Mint, And Burrata Toasts With Prosciutto

Not quite a sandwich, not quite a salad—just pure spring on toast. Sweet peas mashed with mint and lemon sit under creamy burrata, with ribbons of prosciutto on top. It’s a 15-minute dinner that feels like a fancy appetizer turned main.

Ingredients:

• 1 cup peas (fresh or thawed frozen)
• 2 tablespoons olive oil, plus more for drizzling
• 1 tablespoon lemon juice
• 1 teaspoon lemon zest
• 2 tablespoons chopped fresh mint
• Salt and black pepper
• 4 thick slices sourdough or ciabatta
• 1 large ball burrata (8 ounces), torn
• 4–6 slices prosciutto
• Crushed red pepper flakes, optional

Instructions:

1. Blanch peas in salted water for 1 minute (skip if already tender). Drain, then mash roughly with olive oil, lemon juice, zest, mint, salt, and pepper.
2. Brush bread with olive oil and toast in a skillet or under the broiler until golden.
3. Spread pea mash on toasts, top with burrata and prosciutto. Finish with black pepper, red pepper flakes, and a drizzle of olive oil.

Serve with a simple salad or a cup of tomato soup. Make it vegetarian by skipping prosciutto and adding shaved radishes. For extra crunch, sprinkle with toasted pistachios.

9. Spring Greens And Sausage Skillet With Lemon Couscous

Hearty meets fresh in this one-pan wonder. Garlicky sausage gets crisp, then mingles with zucchini, broccolini, and bright herbs over fluffy lemon couscous. It’s weeknight gold: fast, filling, and full of green.

Ingredients:

• 1 cup couscous
• 1 cup low-sodium chicken broth
• Zest and juice of 1 lemon, divided
• 2 tablespoons olive oil, divided
• 1 pound Italian chicken or turkey sausage, casings removed
• 1 small red onion, sliced
• 2 cloves garlic, minced
• 1 medium zucchini, sliced into half-moons
• 1 bunch broccolini, chopped into 1-inch pieces
• 1/4 teaspoon red pepper flakes
• 1/4 cup chopped parsley
• Salt and black pepper

Instructions:

1. Bring broth to a boil with a pinch of salt. Stir in couscous, lemon zest, and 1 tablespoon olive oil. Cover and let sit 5 minutes; fluff with a fork and add half the lemon juice.
2. Heat remaining olive oil in a large skillet. Brown sausage over medium-high, breaking it up, 5–6 minutes.
3. Add onion and cook 2 minutes. Stir in garlic, zucchini, broccolini, and red pepper flakes; cook until tender-crisp, 4–5 minutes. Season with salt and pepper and the rest of the lemon juice.
4. Stir in parsley and spoon over the couscous.

Top with shaved Parmesan or a dollop of ricotta. Swap sausage for chickpeas to make it vegetarian. Add asparagus if you’ve got it—spring is generous like that.

10. Green Goddess Chicken Salad Lettuce Wraps

Light, crunchy, and wildly refreshing, these wraps turn rotisserie chicken into a springy meal with minimal effort. The Green Goddess dressing—packed with herbs, yogurt, and a little avocado—is the star. It’s perfect for nights when you want something clean and satisfying.

Ingredients:

• 1 large head butter lettuce, leaves separated
• 3 cups shredded rotisserie chicken
• 1 ripe avocado, diced
• 1 cup thinly sliced cucumber
• 1/2 cup thinly sliced radishes
• 1/4 cup toasted pumpkin seeds
• Salt and black pepper

Green Goddess Dressing:

• 1/2 cup plain Greek yogurt
• 1/4 cup mayonnaise
• 1 small avocado (or use half if you prefer lighter)
• 1/2 cup packed fresh herbs (basil, parsley, chives)
• 2 tablespoons lemon juice
• 1 tablespoon olive oil
• 1 small garlic clove
• 2 anchovy fillets or 1 teaspoon capers (optional, but classic)
• Salt and black pepper

Instructions:

1. Blend dressing ingredients until smooth. Adjust salt, pepper, and lemon to taste.
2. In a bowl, toss chicken with a generous amount of dressing. Fold in diced avocado.
3. Layer butter lettuce leaves with chicken salad, cucumber, and radishes. Sprinkle with pumpkin seeds and a crack of pepper.

Serve with lemon wedges. Make it heartier with cooked quinoa or farro. The dressing keeps for 3 days—great on roasted veggies or as a dip for crudités.

Final Bite

Spring dinners should feel easy, colorful, and a little exciting—and these recipes deliver. Mix and match based on what’s fresh, what’s fast, and what you’re craving. Now go grab those tender greens and citrusy lemons and make a weeknight that tastes like sunshine.