This Week's Family Dinner Plan — 5 Fresh Spring Dinners Under 30 Minutes

Spring has arrived on your dinner table. Five fresh, vibrant meals that celebrate the season's best produce, all ready in 30 minutes or less. Here's your complete week of dinners with one simple grocery trip.

This Week's Plan

| Day | Meal | Time | |---|---|---| | Monday | Lemon Garlic Salmon with Asparagus | 20 min | | Tuesday | Chicken and Pea Risotto | 25 min | | Wednesday | Spring Vegetable Pasta | 25 min | | Thursday | Herb-Crusted Pork Tenderloin | 30 min | | Friday | Shrimp and Avocado Tacos | 18 min |

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Monday: Lemon Garlic Salmon with Asparagus

Start the week with bright, clean flavors. The salmon and asparagus roast together on one pan while you tackle Monday's to-do list.

Prep time: 5 minutes | Cook time: 15 minutes | Serves: 4

Ingredients

• 4 salmon fillets (6 oz each)
• 1 lb asparagus, trimmed
• 3 cloves garlic, minced
• 2 lemons, juiced and zested
• 3 tablespoons olive oil
• 1 tablespoon fresh dill, chopped
• Salt and pepper to taste

Instructions

1. Preheat oven to 400F. Line a sheet pan with parchment paper.
2. Toss asparagus with 1 tablespoon olive oil, salt, and pepper. Arrange on one side of the pan.
3. Season salmon with salt and pepper. Place on the other side of the pan.
4. Mix remaining olive oil, garlic, lemon juice, zest, and dill. Spoon over salmon.
5. Roast 12-15 minutes until salmon flakes easily and asparagus is tender-crisp.

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Tuesday: Chicken and Pea Risotto

Creamy comfort food that feels fancy but comes together in one skillet. The frozen peas add a pop of spring color and sweetness.

Prep time: 5 minutes | Cook time: 20 minutes | Serves: 4

Ingredients

• 1 lb chicken breast, diced
• 1 cup arborio rice
• 3 cups chicken broth, warmed
• 1 cup frozen peas
• 1/2 cup white wine
• 1/2 cup parmesan cheese, grated
• 2 tablespoons butter
• 1 onion, diced
• 2 cloves garlic, minced
• Salt and pepper to taste

Instructions

1. Season chicken with salt and pepper. Cook in a large skillet over medium-high heat until golden, 5-6 minutes. Remove and set aside.
2. In the same skillet, melt butter. Add onion and cook 3 minutes until softened.
3. Add garlic and rice, stirring 1 minute until rice is lightly toasted.
4. Pour in wine and stir until absorbed. Add warm broth 1/2 cup at a time, stirring constantly until absorbed before adding more, about 15 minutes total.
5. Stir in cooked chicken, peas, and parmesan. Cook 2 minutes until peas are heated through.

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Wednesday: Spring Vegetable Pasta

A colorful celebration of spring vegetables tossed with pasta and fresh herbs. Light enough for warmer weather, satisfying enough for growing kids.

Prep time: 10 minutes | Cook time: 15 minutes | Serves: 4

Ingredients

• 12 oz penne pasta
• 2 cups broccoli florets
• 1 cup snap peas
• 1 zucchini, sliced into half-moons
• 1 cup cherry tomatoes, halved
• 3 cloves garlic, minced
• 1/4 cup olive oil
• 1/2 cup fresh basil, chopped
• 1/2 cup parmesan cheese, grated
• Red pepper flakes to taste
• Salt and pepper to taste

Instructions

1. Cook pasta according to package directions. Reserve 1/2 cup pasta water before draining.
2. While pasta cooks, heat olive oil in a large skillet over medium-high heat.
3. Add broccoli and snap peas. Cook 3-4 minutes until bright green and tender-crisp.
4. Add zucchini and cook 2 minutes. Add tomatoes and garlic, cook 1 minute more.
5. Toss drained pasta with vegetables. Add pasta water as needed to create a light sauce.
6. Remove from heat. Stir in basil, parmesan, red pepper flakes, salt, and pepper.

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Thursday: Herb-Crusted Pork Tenderloin

Thursday calls for something a little more special. The herb crust makes this pork tenderloin feel like a weekend dinner, but it's ready in 30 minutes.

Prep time: 10 minutes | Cook time: 20 minutes | Serves: 4

Ingredients

• 2 pork tenderloins (1 lb each)
• 2 tablespoons fresh rosemary, chopped
• 2 tablespoons fresh thyme, chopped
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• 1 tablespoon Dijon mustard
• 1 lb baby potatoes, halved
• 1 lb carrots, cut into 2-inch pieces
• Salt and pepper to taste

Instructions

1. Preheat oven to 425F. Pat pork dry and season with salt and pepper.
2. Mix rosemary, thyme, garlic, olive oil, and mustard in a small bowl.
3. Rub herb mixture all over pork tenderloins.
4. Toss potatoes and carrots with olive oil, salt, and pepper. Arrange on a sheet pan.
5. Place pork on top of vegetables. Roast 18-20 minutes until pork reaches 145F internal temperature.
6. Let pork rest 5 minutes before slicing.

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Friday: Shrimp and Avocado Tacos

End the week with something fun and fresh. These tacos come together faster than takeout and taste like a celebration.

Prep time: 10 minutes | Cook time: 8 minutes | Serves: 4

Ingredients

• 1 lb large shrimp, peeled and deveined
• 8 small corn tortillas
• 2 avocados, sliced
• 2 cups cabbage slaw mix
• 1/4 cup cilantro, chopped
• 2 limes, juiced
• 2 tablespoons olive oil
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/4 teaspoon paprika
• Salt and pepper to taste
• Hot sauce for serving

Instructions

1. Season shrimp with chili powder, cumin, paprika, salt, and pepper.
2. Heat olive oil in a large skillet over medium-high heat.
3. Cook shrimp 2-3 minutes per side until pink and cooked through.
4. Warm tortillas in a dry skillet or microwave.
5. Toss cabbage slaw with lime juice and cilantro.
6. Fill tortillas with shrimp, avocado slices, and cabbage slaw. Serve with hot sauce.

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Combined Grocery List

Proteins

• 4 salmon fillets (6 oz each)
• 1 lb chicken breast
• 2 pork tenderloins (1 lb each)
• 1 lb large shrimp, peeled and deveined

Produce

• 1 lb asparagus
• 2 cups broccoli florets
• 1 cup snap peas
• 1 zucchini
• 1 cup cherry tomatoes
• 1 lb baby potatoes
• 1 lb carrots
• 2 avocados
• 2 cups cabbage slaw mix
• 4 lemons
• 2 limes
• 1 onion
• 8 cloves garlic
• Fresh dill (1 package)
• Fresh rosemary (1 package)
• Fresh thyme (1 package)
• Fresh basil (1 package)
• Fresh cilantro (1 package)

Pantry

• Olive oil
• Arborio rice
• 12 oz penne pasta
• 8 small corn tortillas
• White wine (1 bottle)
• Dijon mustard
• Chili powder
• Cumin
• Paprika
• Red pepper flakes
• Hot sauce
• Salt and pepper

Dairy & Refrigerated

• 2 tablespoons butter
• 1 cup parmesan cheese, grated

Frozen

• 1 cup frozen peas

Pantry (Broth)

• 3 cups chicken broth

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That's your week. Five fresh dinners that celebrate spring, one simple grocery list, done.