15 Tasty Paleo Spring Dinner Recipes

Paleo Spring Dinner Recipes bring fresh, seasonal ingredients to the table while keeping meals wholesome and nutrient-dense. As the weather warms up, spring offers an abundance of vibrant produce, lean proteins, and natural flavors that align perfectly with the Paleo lifestyle.

The Paleo diet focuses on whole, unprocessed foods, including lean meats, fish, eggs, fresh vegetables, fruits, nuts, and healthy fats while avoiding grains, dairy, refined sugar, and processed foods. This approach emphasizes nutrient-dense meals that support overall well-being and energy levels.

Paleo Spring Dinner Recipes

1. Lemon Garlic Roasted Chicken with Asparagus

Description

This Lemon Garlic Roasted Chicken with Asparagus is a perfect Paleo spring dinner, combining juicy, oven-roasted chicken with vibrant asparagus. The fresh citrus and garlic flavors enhance the dish, making it both light and satisfying. It’s a simple, one-pan meal that’s packed with protein and nutrients, ideal for a healthy weeknight dinner.

Ingredients

For the Chicken:

• 2 boneless, skinless chicken breasts
• 2 tbsp olive oil or avocado oil
• 2 tbsp fresh lemon juice
• 2 cloves garlic, minced
• 1 tsp dried oregano (or fresh)
• 1/2 tsp sea salt
• 1/2 tsp black pepper
• 1/2 tsp paprika

For the Asparagus:

• 1 bunch asparagus, trimmed
• 1 tbsp olive oil
• 1/2 tsp garlic powder
• 1/2 tsp sea salt
• 1/2 tsp black pepper
• 1/2 tsp lemon zest

Instructions

1. Preheat the oven to 400°F (200°C).
2. In a small bowl, mix olive oil, lemon juice, garlic, oregano, salt, pepper, and paprika.
3. Coat the chicken breasts with the marinade and let sit for 10 minutes.
4. On a baking sheet, spread asparagus and drizzle with olive oil, garlic powder, salt, pepper, and lemon zest.
5. Place the marinated chicken on the same sheet and roast for 20-25 minutes, flipping halfway, until the internal temperature reaches 165°F (75°C).
6. Broil for the last 2-3 minutes for a golden finish.
7. Remove from oven and let rest for 5 minutes before serving.

Nutritional Information (Per Serving)

• Calories: ~320
• Protein: ~38g
• Carbohydrates: ~8g
• Fiber: ~3g
• Fat: ~14g
• Vitamin C: ~25% DV
• Iron: ~15% DV

This dish is a delicious, high-protein Paleo meal loaded with fresh spring flavors.

2. Grilled Salmon with Avocado Salsa

Description

This Grilled Salmon with Avocado Salsa is a light, refreshing Paleo spring dinner packed with omega-3s, healthy fats, and fresh seasonal ingredients. The salmon is perfectly grilled with a hint of citrus and spices, while the creamy avocado salsa adds a vibrant, tangy contrast. It’s a simple yet elegant meal that’s perfect for a warm evening.

Ingredients

For the Salmon:

• 2 salmon fillets (6 oz each)
• 1 tbsp olive oil or avocado oil
• 1 tbsp fresh lime juice
• 1 clove garlic, minced
• 1/2 tsp sea salt
• 1/2 tsp black pepper
• 1/2 tsp paprika
• 1/2 tsp cumin

For the Avocado Salsa:

• 1 ripe avocado, diced
• 1/2 cup cherry tomatoes, diced
• 1/4 cup red onion, finely chopped
• 1 tbsp fresh cilantro, chopped
• 1 tbsp fresh lime juice
• 1/2 tsp sea salt
• 1/4 tsp black pepper

Instructions

1. Prepare the salmon: In a small bowl, mix olive oil, lime juice, garlic, salt, pepper, paprika, and cumin. Brush this mixture onto both sides of the salmon fillets.
2. Preheat the grill to medium-high heat (about 375°F/190°C). Lightly oil the grates to prevent sticking.
3. Grill the salmon for about 4-5 minutes per side, or until it easily flakes with a fork.
4. Make the avocado salsa: In a bowl, gently combine the avocado, cherry tomatoes, red onion, cilantro, lime juice, salt, and pepper.
5. Serve: Plate the grilled salmon and top with the fresh avocado salsa.

Nutritional Information (Per Serving)

• Calories: ~420
• Protein: ~38g
• Carbohydrates: ~10g
• Fiber: ~5g
• Fat: ~26g
• Omega-3 Fatty Acids: ~2.5g
• Vitamin C: ~30% DV
• Potassium: ~20% DV

This dish is packed with healthy fats and proteins, making it a perfect Paleo-friendly meal for spring.

3. Spring Vegetable Stir-Fry with Coconut Aminos

Description

This Spring Vegetable Stir-Fry with Coconut Aminos is a colorful, nutrient-packed Paleo dish that highlights the best seasonal vegetables. Lightly sautéed in coconut oil and tossed in coconut aminos, this stir-fry brings a naturally sweet and savory umami flavor without any soy or processed ingredients. It’s perfect as a standalone meal or paired with grilled chicken, shrimp, or beef for extra protein.

Ingredients

For the Stir-Fry:

• 1 tbsp coconut oil
• 1 cup snap peas, trimmed
• 1 cup asparagus, cut into 1-inch pieces
• 1 red bell pepper, thinly sliced
• 1 medium carrot, julienned
• 1 cup mushrooms, sliced
• 2 cloves garlic, minced
• 1/2 tsp grated ginger
• 1/4 tsp sea salt
• 1/4 tsp black pepper

For the Sauce:

• 3 tbsp coconut aminos
• 1 tbsp fresh lime juice
• 1/2 tsp red pepper flakes (optional, for spice)
• 1 tsp sesame seeds (optional, for garnish)

Instructions

1. Heat the coconut oil in a large skillet or wok over medium-high heat.
2. Sauté the garlic and ginger for about 30 seconds until fragrant.
3. Add the vegetables (snap peas, asparagus, bell pepper, carrot, and mushrooms) and stir-fry for 4-5 minutes until slightly tender but still crisp.
4. Pour in the coconut aminos, lime juice, and red pepper flakes, tossing everything to coat evenly. Stir-fry for another 2 minutes.
5. Remove from heat and garnish with sesame seeds (if using). Serve immediately.

Nutritional Information (Per Serving)

• Calories: ~140
• Protein: ~3g
• Carbohydrates: ~16g
• Fiber: ~5g
• Fat: ~7g
• Vitamin A: ~80% DV
• Vitamin C: ~100% DV
• Iron: ~10% DV

This light yet flavorful stir-fry is a perfect Paleo side or main dish for spring.

4. Herb-Crusted Pork Tenderloin with Roasted Radishes

Description

This Herb-Crusted Pork Tenderloin with Roasted Radishes is a flavorful and elegant Paleo dinner that’s perfect for spring. The pork tenderloin is coated in a fragrant blend of fresh herbs and spices, then roasted to juicy perfection. Paired with roasted radishes, which become tender and slightly sweet when cooked, this dish is a delicious and low-carb alternative to traditional potato sides.

Ingredients

For the Pork Tenderloin:

• 1 pork tenderloin (about 1.5 lbs)
• 2 tbsp olive oil or avocado oil
• 2 cloves garlic, minced
• 1 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme, chopped
• 1 tsp Dijon mustard (optional)
• 1 tsp sea salt
• 1/2 tsp black pepper
• 1/2 tsp paprika

For the Roasted Radishes:

• 2 cups radishes, trimmed and halved
• 1 tbsp olive oil
• 1/2 tsp garlic powder
• 1/2 tsp sea salt
• 1/4 tsp black pepper

Instructions

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Prepare the pork: In a small bowl, mix olive oil, garlic, rosemary, thyme, Dijon mustard, salt, pepper, and paprika. Rub the mixture evenly over the pork tenderloin.
3. Roast the pork: Place the pork on the prepared baking sheet and roast for 25-30 minutes, or until the internal temperature reaches 145°F (63°C). Let it rest for 5 minutes before slicing.
4. Roast the radishes: While the pork is cooking, toss the radishes with olive oil, garlic powder, salt, and pepper. Spread them on another baking sheet and roast for 20-25 minutes, flipping halfway, until golden and tender.
5. Serve: Slice the pork tenderloin and serve with roasted radishes.

Nutritional Information (Per Serving)

• Calories: ~320
• Protein: ~38g
• Carbohydrates: ~6g
• Fiber: ~2g
• Fat: ~14g
• Iron: ~15% DV
• Vitamin C: ~20% DV

This herb-crusted pork tenderloin is a flavorful, high-protein Paleo meal that pairs beautifully with the unique taste of roasted radishes.

5. Zucchini Noodles with Pesto and Grilled Chicken

Description

This Zucchini Noodles with Pesto and Grilled Chicken dish is a light, refreshing, and nutrient-packed Paleo meal perfect for spring. Fresh zucchini noodles replace traditional pasta, while a homemade basil pesto adds a rich, herby flavor. Grilled chicken on top makes it a satisfying, protein-rich dish that’s both low-carb and delicious.

Ingredients

For the Zucchini Noodles:

• 2 medium zucchinis, spiralized
• 1 tbsp olive oil
• 1/2 tsp sea salt
• 1/4 tsp black pepper

For the Pesto:

• 2 cups fresh basil leaves
• 1/4 cup pine nuts (or walnuts)
• 1/3 cup olive oil
• 1 clove garlic
• 1 tbsp lemon juice
• 1/2 tsp sea salt
• 1/4 tsp black pepper

For the Grilled Chicken:

• 2 boneless, skinless chicken breasts
• 1 tbsp olive oil
• 1 tsp Italian seasoning
• 1/2 tsp sea salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder

Instructions

1. Prepare the pesto: In a food processor, blend basil, pine nuts, garlic, lemon juice, salt, and pepper. Slowly drizzle in the olive oil until smooth. Set aside.
2. Grill the chicken: Preheat a grill to medium-high heat. Rub chicken breasts with olive oil, Italian seasoning, salt, pepper, and garlic powder. Grill for 5-6 minutes per side, or until the internal temperature reaches 165°F (75°C). Let rest for a few minutes before slicing.
3. Cook the zucchini noodles: Heat olive oil in a pan over medium heat. Add spiralized zucchini and sauté for 2-3 minutes, until just tender. Season with salt and pepper.
4. Assemble the dish: Toss the zucchini noodles with the pesto, then top with sliced grilled chicken.
5. Serve immediately and enjoy!

Nutritional Information (Per Serving)

• Calories: ~350
• Protein: ~40g
• Carbohydrates: ~8g
• Fiber: ~2g
• Fat: ~18g
• Vitamin A: ~50% DV
• Vitamin C: ~60% DV

This dish is a fresh, healthy Paleo dinner that’s quick to make and packed with flavor.

6. Spaghetti Squash Primavera

Description

This Spaghetti Squash Primavera is a vibrant, veggie-packed Paleo dish that’s perfect for spring. Instead of traditional pasta, roasted spaghetti squash provides a light and naturally sweet base, while a mix of colorful spring vegetables adds freshness and nutrients. Tossed in a garlic-infused olive oil sauce, this dish is both satisfying and wholesome.

Ingredients

For the Spaghetti Squash:

• 1 medium spaghetti squash
• 1 tbsp olive oil
• 1/2 tsp sea salt
• 1/4 tsp black pepper

For the Primavera Vegetables:

• 1 tbsp olive oil
• 1/2 red bell pepper, thinly sliced
• 1/2 yellow bell pepper, thinly sliced
• 1 cup cherry tomatoes, halved
• 1 small zucchini, chopped
• 1/2 cup asparagus, cut into 1-inch pieces
• 2 cloves garlic, minced
• 1/2 tsp dried oregano
• 1/2 tsp dried basil
• 1/4 tsp red pepper flakes (optional)
• 1/2 tsp sea salt
• 1/4 tsp black pepper
• 1 tbsp fresh lemon juice

Instructions

1. Prepare the spaghetti squash: Preheat oven to 400°F (200°C). Cut spaghetti squash in half lengthwise and remove seeds. Drizzle with olive oil, season with salt and pepper, and place cut-side down on a baking sheet. Roast for 35-40 minutes or until tender. Let cool, then scrape with a fork to create spaghetti-like strands.
2. Cook the primavera vegetables: Heat olive oil in a large skillet over medium heat. Add garlic and sauté for 30 seconds until fragrant. Add bell peppers, zucchini, and asparagus, cooking for 3-4 minutes until slightly tender. Stir in cherry tomatoes, oregano, basil, red pepper flakes, salt, and black pepper. Cook for another 2-3 minutes.
3. Combine: Add the spaghetti squash strands to the skillet and toss with the vegetables. Drizzle with fresh lemon juice for a bright finish.
4. Serve immediately as a light main dish or alongside grilled chicken or shrimp for extra protein.

Nutritional Information (Per Serving)

• Calories: ~180
• Protein: ~4g
• Carbohydrates: ~22g
• Fiber: ~6g
• Fat: ~9g
• Vitamin C: ~120% DV
• Vitamin A: ~40% DV

This Paleo-friendly Spaghetti Squash Primavera is a light, colorful, and refreshing dish that captures the essence of spring.

7. Garlic Shrimp and Cauliflower Rice Bowl

Description

This Garlic Shrimp and Cauliflower Rice Bowl is a light yet protein-packed Paleo dinner, perfect for spring. Juicy, garlicky shrimp are sautéed to perfection and served over a bed of fluffy cauliflower rice, flavored with fresh herbs and a hint of citrus. It’s a low-carb, nutrient-dense meal that’s quick and easy to prepare.

Ingredients

For the Garlic Shrimp:

• 1 lb shrimp, peeled and deveined
• 2 tbsp olive oil or avocado oil
• 3 cloves garlic, minced
• 1/2 tsp paprika
• 1/2 tsp sea salt
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes (optional)
• 1 tbsp fresh lemon juice
• 1 tbsp fresh parsley, chopped

For the Cauliflower Rice:

• 1 medium head of cauliflower, riced (or 4 cups pre-riced cauliflower)
• 1 tbsp olive oil
• 1/2 small onion, finely chopped
• 1 clove garlic, minced
• 1/2 tsp sea salt
• 1/4 tsp black pepper
• 1 tbsp fresh cilantro or parsley, chopped
• 1 tsp lemon zest

Instructions

1. Prepare the cauliflower rice: If using a whole cauliflower, pulse florets in a food processor until rice-sized.
2. Cook the rice: Heat olive oil in a large pan over medium heat. Sauté onion for 2-3 minutes until soft. Add garlic and cook for 30 seconds. Stir in cauliflower rice, salt, and pepper. Cook for 5-7 minutes, stirring occasionally, until tender. Remove from heat and mix in lemon zest and fresh herbs.
3. Cook the shrimp: Heat olive oil in another pan over medium heat. Add garlic and sauté for 30 seconds. Add shrimp, paprika, salt, black pepper, and red pepper flakes. Cook for 2-3 minutes per side, or until shrimp are opaque and cooked through. Remove from heat and toss with lemon juice and fresh parsley.
4. Assemble the bowl: Divide the cauliflower rice between serving bowls and top with garlic shrimp. Garnish with extra fresh herbs and a squeeze of lemon if desired.
5. Serve immediately and enjoy!

Nutritional Information (Per Serving)

• Calories: ~280
• Protein: ~35g
• Carbohydrates: ~9g
• Fiber: ~4g
• Fat: ~12g
• Vitamin C: ~50% DV
• Iron: ~15% DV

This Garlic Shrimp and Cauliflower Rice Bowl is a flavorful, high-protein, and low-carb Paleo meal that’s perfect for busy weeknights.

8. Grass-Fed Beef Burgers with Sweet Potato Buns

Description

These Grass-Fed Beef Burgers with Sweet Potato Buns are a delicious and nutrient-dense Paleo twist on a classic favorite. Instead of traditional burger buns, thick slices of roasted sweet potato provide a naturally sweet and sturdy alternative. The grass-fed beef patties are juicy and flavorful, making this a wholesome and satisfying spring dinner.

Ingredients

For the Sweet Potato Buns:

• 2 large sweet potatoes, sliced into ½-inch rounds
• 1 tbsp olive oil
• ½ tsp sea salt
• ¼ tsp black pepper

For the Grass-Fed Beef Patties:

• 1 lb grass-fed ground beef
• 1 tsp sea salt
• ½ tsp black pepper
• ½ tsp garlic powder
• ½ tsp smoked paprika
• 1 tbsp coconut aminos (optional)

For the Toppings (Optional):

• 1 small red onion, sliced
• 1 medium avocado, sliced
• 1 small tomato, sliced
• 1 handful of arugula or lettuce
• 2 tbsp Paleo-friendly mustard or homemade mayo

Instructions

1. Prepare the Sweet Potato Buns:

   • Preheat oven to 400°F (200°C).
   • Toss sweet potato rounds with olive oil, sea salt, and black pepper.
   • Arrange on a baking sheet and roast for 20-25 minutes, flipping halfway through, until soft but still firm enough to hold the burger.

2. Make the Beef Patties:

   • In a mixing bowl, combine ground beef, salt, black pepper, garlic powder, smoked paprika, and coconut aminos.
   • Form into 4 equal-sized patties.
   • Heat a grill or skillet over medium-high heat. Cook the patties for 4-5 minutes per side, or until they reach your desired doneness.

3. Assemble the Burgers:

   • Place a cooked beef patty on a roasted sweet potato round.
   • Top with red onion, avocado slices, tomato, and arugula.
   • Spread mustard or Paleo mayo on another sweet potato round and place it on top.

4. Serve immediately with a side salad or baked veggie fries.

Nutritional Information (Per Serving)

• Calories: ~380
• Protein: ~28g
• Carbohydrates: ~22g
• Fiber: ~5g
• Fat: ~20g
• Iron: ~18% DV

These Paleo-friendly burgers bring together the richness of grass-fed beef with the natural sweetness of roasted sweet potatoes.

9. Spring Greens Salad with Grilled Chicken and Citrus Dressing

Description

This Spring Greens Salad with Grilled Chicken and Citrus Dressing is a light, refreshing, and nutrient-packed Paleo meal perfect for warmer days. Tender grilled chicken is paired with fresh spring greens, crunchy vegetables, and a tangy citrus dressing for a meal that’s both satisfying and full of flavor.

Ingredients

For the Salad:

• 2 cups mixed spring greens (arugula, baby spinach, and butter lettuce)
• 1 grilled chicken breast, sliced
• ½ cup cucumber, sliced
• ½ cup cherry tomatoes, halved
• ¼ cup radishes, thinly sliced
• ¼ cup red onion, thinly sliced
• 1 small avocado, sliced
• 2 tbsp toasted almonds or walnuts (optional)

For the Citrus Dressing:

• 3 tbsp extra virgin olive oil
• 2 tbsp freshly squeezed orange juice
• 1 tbsp freshly squeezed lemon juice
• 1 tsp Dijon mustard (Paleo-compliant)
• ½ tsp raw honey (optional)
• ½ tsp sea salt
• ¼ tsp black pepper

Instructions

1. Grill the Chicken:

   • Season chicken breast with salt and pepper.
   • Heat a grill or grill pan over medium heat and cook for 5-7 minutes per side, or until fully cooked.
   • Let it rest for a few minutes, then slice.

2. Make the Citrus Dressing:

   • In a small bowl, whisk together olive oil, orange juice, lemon juice, Dijon mustard, honey (if using), sea salt, and black pepper.

3. Assemble the Salad:

   • In a large bowl, combine spring greens, cucumber, cherry tomatoes, radishes, red onion, and avocado.
   • Top with sliced grilled chicken and toasted nuts.

4. Dress and Serve:

   • Drizzle the citrus dressing over the salad and toss gently.
   • Serve immediately and enjoy!

Nutritional Information (Per Serving)

• Calories: ~350
• Protein: ~30g
• Carbohydrates: ~12g
• Fiber: ~5g
• Fat: ~22g
• Vitamin C: ~70% DV

This vibrant and protein-packed salad is a perfect Paleo meal for spring.

10. Coconut Curry Chicken with Broccoli and Carrots

Description

This Coconut Curry Chicken with Broccoli and Carrots is a creamy, flavorful Paleo dish that’s both comforting and packed with nutrients. Made with tender chicken, fresh vegetables, and a rich coconut curry sauce, this meal brings warmth and vibrancy to your spring dinner table.

Ingredients

For the Coconut Curry Chicken:

• 1 lb boneless, skinless chicken breasts (or thighs), cut into bite-sized pieces
• 1 tbsp coconut oil
• 1 small onion, diced
• 3 cloves garlic, minced
• 1-inch piece of fresh ginger, grated
• 1 tbsp curry powder
• ½ tsp turmeric
• ½ tsp sea salt
• ¼ tsp black pepper
• 1 can (13.5 oz) full-fat coconut milk
• 1 tbsp coconut aminos (optional, for extra umami)
• 1 tbsp fresh lime juice

For the Vegetables:

• 1 ½ cups broccoli florets
• 1 cup carrots, julienned or thinly sliced
• 1 red bell pepper, sliced (optional)
• ½ cup fresh cilantro, chopped (for garnish)

Instructions

1. Cook the Chicken:

   • Heat coconut oil in a large pan over medium heat.
   • Add diced onion and sauté for 2-3 minutes until soft.
   • Stir in garlic and ginger, cooking for 30 seconds until fragrant.
   • Add chicken pieces, season with salt and black pepper, and cook for 5-7 minutes until browned on all sides.

2. Add the Spices and Coconut Milk:

   • Sprinkle curry powder and turmeric over the chicken, stirring well to coat.
   • Pour in coconut milk and stir in coconut aminos.
   • Bring to a gentle simmer, reduce heat to low, and let it cook for 10 minutes to develop flavor.

3. Cook the Vegetables:

   • Add broccoli, carrots, and red bell pepper to the pan.
   • Stir well and let simmer for another 5 minutes, or until vegetables are tender but still crisp.

4. Finish and Serve:

   • Stir in fresh lime juice and adjust seasoning if needed.
   • Garnish with chopped cilantro and serve warm.

Serving Suggestions:

• Serve over cauliflower rice for a complete Paleo meal.
• Pair with zucchini noodles for a veggie-packed alternative.

Nutritional Information (Per Serving)

• Calories: ~370
• Protein: ~32g
• Carbohydrates: ~14g
• Fiber: ~5g
• Fat: ~22g
• Vitamin A: ~120% DV
• Vitamin C: ~90% DV

This Coconut Curry Chicken is creamy, aromatic, and packed with nourishing ingredients—perfect for a light yet satisfying Paleo dinner.

FAQ

1. What are some key ingredients in Paleo spring dinner recipes?

Paleo spring dinner recipes focus on fresh, seasonal ingredients like leafy greens, asparagus, radishes, citrus fruits, lean proteins (chicken, salmon, grass-fed beef), healthy fats (avocado, coconut oil), and natural flavor enhancers like herbs and spices.

2. Can I meal prep these Paleo recipes in advance?

Yes! Many of these recipes, such as Coconut Curry Chicken or Herb-Crusted Pork Tenderloin, can be prepared in advance and stored in the refrigerator for 3-4 days. Salads and stir-fries can be prepped separately and assembled fresh.

3. What are some Paleo-friendly substitutes for grains in these recipes?

Instead of grains, you can use zucchini noodles, spaghetti squash, or cauliflower rice to create a delicious, nutrient-dense alternative while keeping the meal Paleo-friendly.

4. Are these recipes suitable for Whole30 or Keto diets?

Most of these recipes align with Whole30 and Keto guidelines, but you may need to adjust certain ingredients (e.g., omitting honey in dressings or sauces for Whole30 or adjusting carb intake for Keto). Always check ingredient lists for compliance.