Preheat the oven to 400 degrees and line a baking sheet with foil or use a nonstick baking sheet. Thoroughly rinse produce and pat dry. Halve lemon. Peel and slice carrots on a bias (angle). Quarter radishes. Cut green onions into a dice on the bias. Separate white and green pieces and discard ends. Coarsely chop dill. Slice asparagus on bias and discard ends. Mince garlic. Rinse swordfish steaks and pat dry.

In a mixing bowl, combine the carrots, radishes, asparagus, and 1 Tbsp. olive oil and toss until coated. Spread on the baking sheet and add a pinch of salt and pepper. Roast in the oven for 12-15 minutes, or until vegetables are tender and lightly caramelized. Remove from oven and set aside.

In a medium pan over medium heat, warm 1 tsp. olive oil, garlic, white parts of the green onion, and the green peas for 5 minutes, or until peas are warmed and turn bright green. Add salt and pepper to taste. Remove from heat and pan and keep warm until ready to serve.

In the same pan used to cook the peas, warm 1 tsp. olive oil over medium heat. Once warm, lightly salt and pepper the steaks and add to the pan to cook for 4-5 minutes on each side, or until fish is firm and lightly browned. Remove from heat and keep warm until ready to serve.

Arrange a mound of roasted vegetables in a dish. Place a swordfish steak atop the vegetables.Sprinkle green peas over the dish. Garnish with fresh dill, green parts of the diced green onion, and the juice of half the lemon.