To prepare a wild alaska salmon and tomato halloween pumpkin tarts recipe, you will need: 1 pound wild Alaskan salmon, 2 tablespoons tomato puree, 1 tablespoon kosher salt, 1/2 teaspoon ground black pepper. Preheat the oven to 375 degrees F (190 degrees C) and grease and flour two 9-inch tart shells. Place the salmon fillets, skin side down, in the crusts of the shell. Sprinkle with salt and pepper to taste. Bake for 20 to 25 minutes or until the fish flakes easily when pierced with fork. Remove from oven and let stand for 5 minutes before serving.