How to cook
Squeeze fresh lemon juice over the salmon, salt it and sprinkle it with black pepper and parsley. Take 2 large, suitable pieces of aluminum foil and grease them well. Wrap the fish with the parsley in the foil, seal both ends and leave a small opening in the middle.
Mix the cider and cream together and pour it over the salmon fillets through the hole that you left. Seal well and place in a lightly greased tray to bake.
You can prick the foil in several places with a needle to allow steam to escape. Bake in a moderately preheated oven for 45 minutes.