Preheat oven to 400 degrees and prepare a sheet pan with non-stick oil spray. Set aside.
Add tomatoes, onion, bell pepper, scotch bonnet peppers, and water to a blender and pulse until smooth and uniform (about three minutes).
Meanwhile, add avocado oil to a large pot over medium-high flame to heat.
Pour tomato mixture into pot of heated oil to cook then stir in tomato paste, tomato sauce, maggi cubes, curry powder, and white pepper. Let this cook, stirring once a minute or so to release liquid from the mixture. Reduce heat to medium if it begins to splatter too much.
Remove salmon filets from packaging and pat dry. Place filets skin side-down onto sheet pan and season with sea salt and black pepper.
Place sheet pan into oven and allow salmon to roast for about 10 minutes or until it turns an opaque pink color and flakes until gentle pressure. See recipe notes for tips on doneness.
After about 10 minutes, the tomato mixture should become bubbly, thickened, and darker in color. Continue stirring to release more of the liquid.
Next, taste test and salt the stew as necessary. The maggi cubes have a lot of salt so you may not need to add much.
Continue cooking until the stew reaches your desired consistency and some of the oil dissipates. If desired, spoon out any excess oil once the stew is finished cooking. Serve salmon and stew with rice. See recipe notes for storage tips.