Healthy Recipes Healthy Seasonal Recipes Healthy Spring Recipes Healthy Spring Dinner Recipes 20 Anti-Inflammatory Dinners to Make This April By Danielle DeAngelis Danielle DeAngelis Instagram Twitter Website Danielle DeAngelis is a rising journalist and current Fellow for EatingWell.com. Through her previous experiences as a news writer, she has focused on covering sustainability and human interest stories. Her passions of reading, writing and eating local all guide her in her position at EatingWell. EatingWell's Editorial Guidelines Published on April 7, 2023 Reviewed by Dietitian Jessica Ball, M.S., RD Reviewed by Dietitian Jessica Ball, M.S., RD Instagram Jessica Ball, M.S., RD, has been with EatingWell for three years and works as the associate nutrition editor for the brand. She is a registered dietitian with a master's in food, nutrition and sustainability. In addition to EatingWell, her work has appeared in Food & Wine, Real Simple, Parents, Better Homes and Gardens and MyRecipes. EatingWell's Editorial Guidelines Share Tweet Pin Email Trending Videos Photo: Photographer: Brie Passano, Food Stylist: Greg Luna This month, try out these fresh, healthy and delicious dinner recipes. The featured ingredients like avocado, citrus fruits and dark leafy greens are in season, but that's not all. They can also help reduce inflammation and combat its pesky symptoms like joint stiffness, digestive issues and high blood pressure. Recipes like our Braised Chicken Thighs with Olive, Orange & Fennel and Kale & Shaved Brussels Sprouts Salad with Avocado Caesar Dressing embrace spring flavors and will keep you feeling your best. 01 of 20 Braised Chicken Thighs with Olive, Orange & Fennel View Recipe This technique sears chicken thighs before braising. Serve this vibrant skillet chicken dish with rice or cauliflower rice. 02 of 20 Dan Dan Noodles with Spinach & Walnuts View Recipe In this riff on Sichuan dan dan noodles, spinach and red bell peppers are tossed with a sesame-chile-soy sauce and topped with walnuts. If you want to bump up the protein, add tofu, seitan or even chopped egg. 03 of 20 Kale & Shaved Brussels Sprouts Salad with Avocado Caesar Dressing View Recipe Photographer: Jen Causey, Food Stylist: Margret Monroe Dickey, Prop Stylist: Christine Keely This salad combines the flavors of a Caesar salad with tender green lacinato kale and the crunch of raw, shaved Brussels sprouts. The brown-butter breadcrumbs add additional crunch and a nutty, toasted flavor. Serve with grilled chicken for an added boost of protein. 04 of 20 Spinach-Mushroom Frittata with Avocado Salad View Recipe Frittatas are like omelets, only easier--and they taste great hot, warm or cold. This vegetable-packed version is spiked with flavor and paired with a cool salad of lemony cucumbers and tomatoes with creamy avocado. This easy recipe is perfect for brunch, lunch or dinner! 05 of 20 Braised Black Lentil & Quinoa Bowls View Recipe Ali Redmond These healthy vegetarian bowls feature black lentils braised in spices like thyme and smoked paprika. Riced cauliflower and quinoa bulk up the dish to make it satisfying for any weeknight dinner. A creamy yogurt topping finishes the recipe. 06 of 20 Sheet-Pan Lemon-Garlic Salmon with Delicata & Kale View Recipe Photographer: Will Dickey, Prop Stylist: Christina Brockman, Food Stylist: Jennifer Wendorf In this easy sheet-pan dinner, salmon is roasted alongside vegetables for a filling, flavorful meal. The sweetness of the squash balances the bitter kale, while a squeeze of lemon juice brightens the dish. Be sure to spread the kale out on the baking sheet to encourage even browning. 07 of 20 Walnut-Stuffed Black Sea Bass View Recipe Photography / Nico Schinco, Food Styling / Frances Boswell, Prop Stylist / Paige Hicks This preparation is common in Georgia (the country, not the state), where it's traditionally made with freshwater trout. Fenugreek leaves and seeds have a complex flavor that's a little nutty and almost maple-y. Look for them at well-stocked grocery stores and online. 08 of 20 Zucchini Noodles with Avocado Pesto & Shrimp View Recipe Cut some carbs and use spiralized zucchini in place of noodles in this zesty pesto pasta dish recipe. Top with Cajun-seasoned shrimp to complete this quick and easy dinner. 09 of 20 Orange-Ginger Chicken Bowls View Recipe Jacob Fox The orange-ginger chicken gets a cornstarch coating for a few reasons: It locks moisture into the meat, creates a crispy coating and gives something for the sauce to cling to. We like the hint of flavor peanut oil adds to this stir-fry. But if you need to omit it due to a food allergy, any high-heat oil will do, like canola or grapeseed. 10 of 20 Seared Barramundi with Olive-Herb Sauce View Recipe Jason Donnelly Barramundi (aka Asian sea bass) is a mild white fish with a flaky texture and a respectable amount of omega-3s (830 mg per serving compared to 280 mg for cod and 180 mg for mahi-mahi). Most farmed barramundi is rated a Best Choice by Seafood Watch. Coating fish with a little cornstarch, as we do here, before searing it in a hot pan ensures you'll get a crispy exterior. Serve with roasted potatoes. 11 of 20 Lumpiang Sariwa (Fresh Spring Rolls) View Recipe Jenny Huang These spring rolls (sariwa means fresh in Tagalog) were first introduced to the Philippines by Chinese immigrants and traders. They usually consist of vegetables, meat or seafood, rolled up in lettuce and a thin wrapper. Read more about this recipe. 12 of 20 Baked Spinach & Feta Pasta View Recipe Jason Donnelly Feta softens in the oven before it's combined with spinach and pasta, with the pasta cooking right in the baking dish. Enjoy this one-pan pasta with feta dish on its own as a vegetarian main or serve with sautéed chicken breast for a boost of protein. 13 of 20 Lemony Shrimp, Kale & Potato Salad View Recipe Leigh Beisch Hearty kale and potatoes put a seasonal spin on a Greek-style salad featuring feta, olives and cherry tomatoes. Russet potatoes absorb flavor like a sponge, making them a great choice for salads with flavorful vinaigrettes like this one. 14 of 20 Chiles en Nogada (Picadillo-Stuffed Chiles in Walnut Sauce) View Recipe Julia Estrada Chiles en nogada is a traditional and iconic Mexican dish featuring roasted poblano chiles stuffed with picadillo and topped with a velvety walnut sauce. 15 of 20 Grilled Salmon with Blueberry Sauce View Recipe This quick and simple recipe pairs grilled salmon with a sweet and nutritious blueberry sauce. Serve it with steamed snap peas for a colorful and great-tasting meal. 16 of 20 Guacamole Chicken View Recipe This sautéed chicken breast recipe topped with melty cheese and creamy guacamole is your ticket to a superfast and satisfying family dinner. Round out this healthy meal with Spanish rice (or cauliflower rice to keep it grain-free). 17 of 20 Kale & Lentil Stew with Mashed Potatoes View Recipe Fire-roasted tomatoes add slightly smoky flavor to red lentils. The addition of mashed potatoes gives this an upside-down shepherd's pie feel. 18 of 20 Air-Fryer Orange Salmon with Avocado Salsa View Recipe Photographer: Brie Passano, Food Stylist: Greg Luna Salmon and orange pair beautifully together, and here we use the citrus in two ways. First, orange marmalade and Dijon mustard make a tangy-sweet glaze for the fish. Then, a salsa made with avocado, scallion and orange segments finishes the dish for a pop of freshness and color. 19 of 20 Vegan Walnut Tacos with Avocado Cream View Recipe Joy Howard A savory blend of walnuts and mushrooms stands in for meat in these tasty vegan Tex-Mex tacos. Creamy avocado sauce and crunchy cabbage provide just the right combination of flavors and textures. These tacos get a nice kick from chili powder, but feel free to reduce the amount if you prefer a less spicy taco. Add a side of beans to round out the meal. The filling and avocado cream would also be great in a rice bowl, on nachos or in a burrito. 20 of 20 Sun-Dried Tomato & Olive Quiche with Sweet Potato Crust View Recipe This gluten-free quiche is bright and briny thanks to the mix of sun-dried tomatoes and olives. The manchego cheese adds a rich and nutty flavor. It's great for brunch, breakfast or dinner. Top with jarred salsa or bruschetta or a drizzle of hot sauce to counter the sweetness of the potatoes. If you have one, use a mandoline to slice the sweet potatoes into equal-size slices. Was this page helpful? Thanks for your feedback! Tell us why! Other Submit