Trim the carrots and cut them into thick sticks. Place the carrots in a large baking dish. Add about half of the prepared dill, half of the sliced lemon, and half of the sliced blood orange. Toss with 1 tbsp olive oil, 1 tsp salt, ¾ tsp pepper, and capers. Roast in the preheated oven until the carrots are just beginning to tenderize, 12-15 minutes.
Remove the carrots from the oven and reduce the temperature to 375°F. Add the peas to the carrots and stir them in slightly. Lay the salmon over the vegetables and drizzle with the remaining 1 tbsp olive oil, 1 tsp salt, and ¾ tsp pepper. Sprinkle with the remaining dill.
Return to the oven and roast until the salmon just registers 120°F. Remove from the oven and allow the salmon to rest 10 minutes before serving. Top with chives and serve.
This recipe can be served warm or at room temperature.