1. Preheat the oven to 225°C.
2. Chop the onion and tomatoes into smaller pieces.
3. Heat a pan and sauté the onions in olive oil.
4. Add honey and fennel seeds and bring to a simmer.
5. Add the tomatoes, balsamic vinegar and finely grated zest from half of the lemons.
6. Simmer for 30 minutes, stirring occasionally.
7. The compote is ready when the liquid starts to thicken around the tomatoes. Allow it to cool.
8. Place the salmon in a suitable gastro tray and sprinkle with salt.
9. Spread the lemon slices on the salmon and add the olive oil and white wine.
10. Cover with tin foil or lid and bake until salmon is cooked. Approximately 12-15 minutes for salmon fillets.
11. Prepare the asparagus and toss in olive oil and salt.
12. Fry them over high heat on either a frying pan or grill for 3 minutes.
13. Serve the salmon with asparagus and tomato compote.
