The lack of color you describe is normal. Farmed Atlantic salmon are fed with something added to give the meat a pinkish color similar (but not as vibrant) to wild West Coast/Alaskan salmon.
The pin bones are normal too. You can pull them with needle nose pliers like Ron said or you can leave them in when making Gravlox. The curing process softens them and makes them easy to pull out when slicing (thin) the salmon to serve.
