Preheat oven to 450°F. In a large saucepan, heat half of the oil over medium-high heat; fry shallots, red pepper, zucchini and garlic, stirring, until softened, about three minutes. Add farro; stir to coat grains. Add broth; bring to a boil. Reduce heat to medium-low, cover and simmer for 20 minutes.
Remove lid; continue to simmer, stirring occasionally, until most of the liquid has evaporated and farro is tender and creamy, about five minutes. Stir in parsley, salt and pepper. Set aside and keep warm.
In a large bowl, combine remaining oil with oregano, plus salt and pepper to taste; add salmon and lemon wedges, turning to coat. Place salmon, skin down, on a foil-lined baking sheet; scatter lemon around fish. Roast in oven for eight minutes. Turn on broiler; broil until tops of fish brown slightly and fish flakes easily with a fork, about two minutes. Serve with the farro.
Per serving: 503 calories, 35 g protein, 22 g fat (5 g saturated fat), 41 g carbohydrates, 9 g fibre, 2 g sugars, 69 mg cholesterol, 117 mg sodium