Photo by Jared Sych

Fifty years ago, at the height of the Vietnam War, John Lennon and Yoko Ono took to their bed at Fairmont The Queen Elizabeth in Montreal to promote world peace. For seven days in May of 1969, the couple invited famous friends to drop in and conducted interviews with the media from their bed.

Hotel records show the couple’s room service orders included vegetable salads (no tomatoes), fried natural brown rice (served cold), turtle soup or consommé, broiled salmon or grilled halibut with lots of vegetables (no potatoes) and two-colour Jell-O for dessert.

A copy of the original Bed-In menu from 1969, courtesy Fairmont The Queen Elizabeth

Inspired by the Bed-In anniversary, we’ve created this easy salmon recipe. Although John and Yoko opted for mushrooms, carrots, peas and green beans, you can roast any veggies you like, including potatoes.

Recipe: Sheet Pan Bed-In Salmon and Veggies

Serves 2


• 1/2 lb thin or baby carrots, stems trimmed
• 1/2 lb green beans, stems trimmed
• 1 ,300 g salmon filet
• Canola or olive oil, for cooking
• Salt, to taste


1. Preheat your oven to 425˚F. In a medium bowl, toss the carrots with a drizzle of oil to lightly coat, sprinkle with salt and spread out on a parchment-lined rimmed sheet pan. Roast for 10 minutes. Toss the green beans in the same bowl with another drizzle of oil and a sprinkle of salt.

2. Push the carrots aside and add the salmon and green beans to the pan. Sprinkle the salmon with salt and return to the oven for 10 to 12 minutes, or until the edge of the fish flakes with a fork, but the middle is still moist.

To commemorate John and Yoko’s golden jubilee, book the bed-in package at Fairmont The Queen Elizabeth and dine as the famous duo once did.

A copy of the original housekeeping notes from the 1969 Montreal Bed-In, courtesy Fairmont The Queen Elizabeth

[This story appears in the May 2019 issue of WestJet Magazine]