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Preheat the oven to 400°F. Place grapes and fennel or onion in a roasting pan, drizzle with olive oil and sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Roast until grapes just begin to shrivel and fennel or onion just begins to brown, about 25 minutes, stirring once halfway through cooking.
Sprinkle salmon with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Stir grape mixture again and arrange salmon, skin side down, on top. Continue roasting until salmon is just cooked through, 10 to 12 more minutes. Transfer fish to a platter or plates. Toss grape mixture with parsley and serve along with salmon.