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Heat oven to 425 degrees. Rub the salmon fillet with 1 tablespoon olive oil and season with salt and pepper on all sides. Set aside.
Rinse the rice until water runs clear. In a small lidded saucepan, combine the rice, 1 ¼ cups water and 1 tablespoon olive oil. Season the water to taste with salt and bring to a boil over high heat. Cover and reduce to a gentle simmer over medium-low and cook for 12 to 15 minutes, until the rice is plumped. Remove from heat and let rest, covered, for 5 minutes.
Meanwhile, on a large sheet pan, toss the broccoli, red onion and remaining 2 tablespoons olive oil. Season generously with salt and pepper. Roast in the oven for 15 to 20 minutes, tossing once, until tender-crisp and lightly browned.
In a large salad bowl, combine the cooked rice, roasted broccoli and onions. To the same sheet pan, add the salmon fillet skin side down (if present) and roast until just cooked through, 10 to 14 minutes.
While the salmon roasts, add the lemon juice, mustard and anchovies to the bowl with the broccoli mixture and toss. Season with salt and pepper to taste. Flake the salmon (discarding any skin) and add to the bowl. Fold in three-fourths of the watercress. Top with the remaining watercress and serve.