Preheat oven (electric cooker: 225 °C/circulating air: 200 °C/gas: see manufacturer). For the dill sauce, wash dill, shake dry and chop very finely. Mix with lemon juice, honey and oil. With salt and pepper
Wash the asparagus, cut the ends off generously. Cut the asparagus in half lengthwise. Peel onion and cut into strips. Unroll the tarte flambée dough on a baking tray together with the baking paper. Spread sour cream evenly on top.
Season with salt and pepper. Spread asparagus and onion on top. Bake in the hot oven on the lower shelf for 12-15 minutes. Cut the finished tarte flambée into pieces. Cover with salmon and drizzle with dill sauce.