1 Place the kaleslaw (including dressing), corn and baby spinach in a bowl. Toss to combine.
2 Place flour on a plate. Whisk egg and 1 tablespoon of water in a shallow bowl. Place breadcrumbs on a separate plate.
3 Cut each salmon fillet in half lengthways to form smaller fillets. Dip fillet into flour, then into egg mixture, and lastly breadcrumbs. Place onto a plate. Continue to coat remaining salmon fillets.
4 Place potatoes and tablespoon of water in a microwave-safe dish and cover with plastic wrap. Cook on high for 6 minutes.
5 Meanwhile, heat 1 tablespoon of olive oil in a large non-stick frying pan over a medium-high heat. Cook the salmon fillets, turning once, for 1–2 minutes, or until fillets are golden and almost cooked through. Serve the salmon with slaw, potatoes and lemon wedges.