When it comes to light lagers, mineralization is going to stand out far more than in the ales and dark lagers that you might more commonly taste. Even at 40 ppm Ca, the mineralization might be too high. A half gram per gallon of calcium chloride will produce approximately 40 ppm Ca, but you still might not want to take it that high in order to avoid flavor effects in the beer. Clearly, the Pilsen brewers successfully brew with less Ca. So it is possible. There are consequences to brewing with low Ca, but they can be surmounted.
Table salt could be a consideration, but it too should be at very low concentration. Its flavor contribution might be negligible then.