Healthy and Delicious Spring Dinner Recipes

Spring is the perfect time to embrace fresh, vibrant ingredients that nourish the body and delight the taste buds. These three healthy dinner recipes—Lemon Garlic Grilled Chicken with Asparagus, Quinoa Spring Veggie Bowl, and Baked Salmon with Pea Purée—showcase seasonal produce and lean proteins for wholesome, flavourful meals. Ideal for weeknights or entertaining, they’re light, nutritious, and easy to prepare.

1. Lemon Garlic Grilled Chicken with Asparagus

This dish pairs tender grilled chicken with crisp asparagus for a high-protein, low-carb dinner bursting with zest.

Ingredients (Serves 4)

• 4 boneless chicken breasts (about 150 g each)
  
• 500 g asparagus, trimmed
  
• 3 tbsp olive oil
  
• Juice and zest of 1 lemon
  
• 2 cloves garlic, minced
  
• 1 tsp dried oregano
  
• 1/2 tsp sea salt
  
• 1/4 tsp black pepper
  
  

Instructions

1. Preheat grill to medium (200°C). Oil grates.
   
2. Mix 2 tbsp olive oil, lemon juice, zest, garlic, oregano, salt, and pepper. Coat chicken and marinate for 15 minutes.
   
3. Toss asparagus with remaining oil, salt, and pepper.
   
4. Grill chicken for 5-6 minutes per side until it reaches an internal temperature of 74°C. Grill asparagus for 4-5 minutes, turning once.
   
5. Serve chicken with asparagus, drizzled with extra lemon juice.
   
   

2. Quinoa Spring Veggie Bowl

This colourful vegetarian bowl is packed with nutrients, featuring quinoa, roasted veggies, and a tangy yogurt dressing.

Ingredients (Serves 4)

• 1 cup quinoa, rinsed
  
• 2 cups mixed spring veggies (radishes, carrots, zucchini), chopped
  
• 1 cup cherry tomatoes, halved
  
• 2 tbsp olive oil
  
• 1/2 tsp sea salt
  
• 1/4 tsp black pepper
  
• 1/2 cup plain Greek yogurt
  
• 1 tbsp lemon juice
  
• 1 tsp fresh dill, chopped
  
  

Instructions

1. Preheat oven to 200°C. Cook quinoa in 2 cups water for 15 minutes; fluff and cool.
   
2. Toss veggies with olive oil, salt, and pepper. Roast on a baking sheet for 20 minutes.
   
3. Mix yogurt, lemon juice, and dill for dressing.
   
4. Divide quinoa into bowls, top with roasted veggies and tomatoes, and drizzle with yogurt dressing.
   
5. Serve warm or chilled.
   

3. Baked Salmon with Pea Purée

This elegant dish combines omega-3-rich salmon with a vibrant pea purée for a light yet satisfying meal.

Ingredients (Serves 4)

• 4 salmon fillets (about 150 g each)
  
• 2 cups fresh or frozen peas
  
• 1 tbsp olive oil
  
• 1 clove garlic, minced
  
• 1 tbsp lemon juice
  
• 1/2 tsp sea salt
  
• 1/4 tsp black pepper
  
• Fresh mint leaves, for garnish
  
  

Instructions

1. Preheat oven to 200°C. Line a baking sheet with parchment.
   
2. Rub salmon with olive oil, salt, and pepper. Bake for 12-15 minutes until it reaches an internal temperature of 74°C.
   
3. Boil peas for 3-4 minutes, then drain. Blend with garlic, lemon juice, and a pinch of salt until smooth.
   
4. Spread pea purée on plates, top with baked salmon, and garnish with mint leaves.
   
5. Serve with a side salad.
   
   

These spring dinners are as healthy as they are delicious, packed with fresh ingredients and balanced flavours. They’re perfect for keeping meals light and satisfying. Explore high-quality vegetable peelers to prep your spring veggies effortlessly, ensuring every dish shines.