Prepare the crispy salmon: Preheat oven to 180°C. Spread out the filo pastry and brush it with olive oil. Trim the salmon into a rectangle and place it in the centre of the filo, then top with the ricotta and 2 basil leaves. Salt, pepper and wrap like a package. Bake for 15 minutes.
Make the fresh salad: Brunoise (julienne and then dice) the cucumber. Peel the tomato by first plunging it into boiling water for a few seconds, after which the skin should slide off, then deseed and dice 1/4 of it. Mince the shallot and snip the coriander and rest of the basil. Combine all the vegetables in a bowl with the cumin, 1 tbsp olive oil and juice of the lemon half. Season to taste.
To serve, cut the wrapped salmon in half and place it on a plate with the salad and a few lettuce leaves.