Salmon Steaks with Watercress and Dill

1 bunch watercress, washed and stems removed
1 tsp dillweed
4 salmon steaks (about 1 3/4 pounds)
1 tablespoon lemon juice
1 tablespoon olive oil

Put the watercress in the bottom of a 2-quart baking dish and lay the salmon steaks on top. In a small bowl, mix together the lemon juice, oil, and dill, and pour over the fish. Cover and bake at 350 for 30 minutes or until fish flakes easily with a fork. Note: Good hot or cold. (Serves 4)

From: the Fannie Farmer cookbook, via Vickie at WWA.com
Adapted by Patti Vincent