Way too high mineral levels for my and some others' tastes. And what's the mash pH with all that stuff in there? Probably too low... But don't see it in the screenshot.
Personally I'd keep sodium much lower, under 30 for sure, and both Chloride and Sulfate below 100. Mash pH should list at about 5.5. The water profiles in brewing software are often too extreme for me. (I see this is Brewers Friend.)