How to Make It
Heat 1 tablespoon oil in a medium saucepan over medium-high. Add chopped fennel; cook, stirring often, until tender, 5 to 6 minutes. Add broth and farro; bring to a boil. Reduce heat to medium-low. Cover and cook until farro is tender and liquid is absorbed, 30 to 35 minutes.
Meanwhile, make gremolata: Mix parsley, pecans, lemon zest and juice, 2 tablespoons oil, and ¼￼ teaspoon salt. Set aside.
Heat remaining 1 tablespoon oil in a large nonstick skillet over medium-high. Sprinkle both sides of salmon with pepper and remaining 1¼ ￼teaspoons salt. Cook, skin side down, until crispy and browned, 5 to 6 minutes. Flip and cook to desired doneness, about 1 minute for medium. Chop fennel fronds. Serve salmon with farro and lemon wedges; top with gremolata and fennel fronds.