Take your numbers and plug them in here: http://www.brewersfriend.com/water-chemistry/
Then see if you can get your local water into one of the sweet spots for the style of beer you are brewing. I live on the gulf coast with lots of residual alkalinity in the ground water. I gave up and moved to distilled water. I simply add in the minerals using epsom salts, salt, gypsum, calcium carbonate and bicarbonate. This tool lets you pick water chemistry from a world reknown brewing location and "make" it yourself. Sometimes you just cannot get around bad water.
Yours looks pretty good. I ran the numbers in the tool and for 5 gallons found that 3 grams or 0.74 teaspoon of gypsum (Calcium sulphate) puts you in the sweet spot for highly bitter pales. Estimated pH of 5.79 and alkalinity of -5.44. An addition of 2 grams of calcium chloride (.59 teaspoon) will drop it from highly bitter to just bitter, lessening the accentuation of the hop bitterness. Or alternatively, you can add 2 grams of deionized table salt, I use sea salt, to raise the CL content to hit the same range as using the calcium chloride. The salt increases the apparent mouth feel, or fullness of the beer on the tongue. the NaCl disassociates more readily in solution so you are likely to get more real use out of it than the calcuim chloride in solution.