Munich water sulfate concentration is on the order of what your water is, so I agree that your sulfate level is moderate. The sodium and chloride levels are kind of high, but not excessively so. I wouldn't add any minerals that increase sodium and be light with any minerals that boosts chloride. I'd suggest that chlorides be kept below 100 ppm under most conditions.
You don't need to bring the Ca concentration to 60 ppm, I'd say that 50 is OK. A combination of gypsum and CaCl might be considered, but keep the Cl below 100 ppm under any case.
AJ Delange is a big fan of Pils and he is certainly another water expert. His strong advice regarding sulfate concentrations and noble hops is to keep sulfates as low as possible. I don't see any reason not to use that advice.
Carbonate level does not affect the lathering capability of water. Its the hardness that limits lathering. From the profile information, it appears that the bicarbonate concentration is around 27 ppm. This brings the RA for the water to about 58, which is slightly high for a yellow beer. A very slight addition of acid might be needed to help the mash reach a desirable pH. I would not perform an acid rest ever. I would only perform a protein rest if the base malt is undermodified.