Combine the parsley, lemon zest and juice, capers, 2 tablespoons of the oil, and a pinch each of salt and pepper in a small bowl.
Combine the salmon, fennel, onion, the remaining tablespoon of oil, and a pinch each of salt and pepper in a medium bowl. Thread onto skewers. Broil, turning once, until the salmon is opaque throughout and the vegetables are crisp-tender, 7 to 9 minutes.
Serve the kebabs over the farro with the sauce.
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